.Cxlvj. Frytour blaunched.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Fourme of Curye [Rylands MS 7] (England, 1390), entitled ".Cxlvj. Frytour blaunched.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

.Cxlvj. Frytour blaunched. Take almaundes blaunched & grynde hem al to dousr with outen eny lycour. do therto poudour of gynger. sugur and salt. do thes in a thynne foyle. close hit therinne fast and fry hit in oyle. claryfye hony with wyne & bake hit ther with.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

FRY BLAUNCHED. XX.VII. VIII. Take Almandes blaunched and grynde hem al to doust, do þise in a thynne foile. close it þerinnne fast. and fry it in Oile. clarifie hony with Wyne. & bake it þerwith. [Forme of Cury]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

nuts
podour
ginger
sugar
salt
oil
honey
wine


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:147>. Accessed on February 26, 2020, 3:04 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:147>. Accessed on February 26, 2020, 3:04 pm.




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