.xviij. Connate.
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 ".xviij. Connate.". [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:

.xviij. Connate. Take connes & pare hem & pyke out the best & do him in a potte of erthe, do therto whyte grece that he stewe therinne, & lye hem up with hony clarified & with yolkes rawe & with a litul almaund mylke & do therinne poudour fort & safroun, and loke that hit be leysched.



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]

Connates. XVIII. Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up with hony clarified and with rawe zolkes and with a lytell almaund mylke and do þerinne powdour fort and Safron. and loke þat it be yleesshed. [Forme of Cury]

Cxv - Quynade. Take Quynces, and pare hem clene, caste hem on a potte, and caste ther-to water of Rosys; do it ouer the fyre, and hele (Note: Cover) it faste, and let it boyle a gode whyle tyl they ben neysshe; and 3if they wol not ben neysshe, bray hem in a Morter smal, draw hem thorw a straynoure; take gode Mylke of Almandys, and caste in a potte and boyle it; take whyte Wyne and Vynegre, an caste ther-to the Mylke, and let it stonde a whyle; take than a clene canvas, and caste the mylke vppe-on, and with a platere stryke it of the clothe, and caste it on the potte; gedyr vppe the quynces, and caste to the creme, and do it ouer the fyre, and lat boyle; take a porcyon of pouder of Clowys, of Gyngere, of Graynys of Perys, of Euery a porcyon; take Sugre y-now, with Salt, and a party of Safroun, and alle menge to-gederys; and when thou dressyst forth, plante it with foyle of Syluer. [Two Fifteenth-Century Cookery-Books]

[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]

quince
grease
honey
yolks
nuts
milk
podour
saffron


[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]

connes: Quince. (from French)


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:18>. Accessed on February 26, 2020, 3:28 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:18>. Accessed on February 26, 2020, 3:28 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:115>. Accessed on February 26, 2020, 3:28 pm.




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