.lxxxvij. Fygey.
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 ".lxxxvij. Fygey.". [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:

.lxxxvij. Fygey. Tak almaundes blaunched, grynd hem & drawe hem up with watur & wyne, quarter fygus hole raysouns, cast therto poudour ginger, and honey claryfied seeth it & salt it & serve it forth.



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]

To mak a figge tak figges and boile them in wyne then bray them in a mortair put ther to bred and boile it with wyne cast ther to clowes maces guinger pynes and hole, raissins and florisshe it withe pongarnettes and serue it. [A Noble Boke off Cookry]

Ciij - Fygeye. Take Fygys, an sethe hem tylle they ben neysshe, than bray hem tylle they ben smal; thenne take hem vppe an putte hem in a potte, and Ale ther-to; than take Bred y-gratyd, an Pyne3 hole, and caste ther-to, and let boyle wyl; and atte the dressoure, caste on pouder Canel y-now, and serue forth: and 3if thow wolt colour yt in .iij. maners, thou my3t, with Saunderys, Safroun, and of hym-self, and ley on pouder y-now, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

ffygey. Take figges, and caste hem in a potte, And cast there-to wyne or Ale, and lete hem boile, And take hem vppe, and bray hem in a morter; And then take brede, and stepe in the same licour, and cast thereto, And drawe hem thorgh a streynour, and caste hit in a faire potte with wyne or ale; and then take figes, and kutte hem smale, pynes, saundres, pouder of peper, a litull saffron and salt, and cast ther-to, and serue hit stonding. [Two Fifteenth-Century Cookery-Books]

Figee. Nym figes, and boille hem in wyn, and bray hem in a morter with lied bred; tempre hit vp with goud wyn / boille it / do therto good spicere, and hole resons / dresse hit / florisshe it a-boue with pomme-garnetes. [Two Fifteenth-Century Cookery-Books]

Fygey. XX.IIII. IX. Take Almaundes blanched, grynde hem and drawe hem up with water and wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony clarified. seeþ it wel & salt it, and serue forth. [Forme of Cury]

III - FOR TO MAKE FYGEY. Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger and the thredde party of sugur myncy onyons smal and boyle al togedyr cast ther'yn macis clowys quibibz and serve yt forth. [Forme of Cury]

ffygey. Take figges, and caste hem in a potte, And cast there-to wyne or Ale, and lete hem boile, And take hem vppe, and bray hem in a morter; And then take brede, and stepe in the same licour, and cast thereto, And drawe hem thorgh a streynour, and caste hit in a faire potte with wyne or ale; and then take figes, and kutte hem smale, pynes, saundres, pouder of peper, a litull saffron and salt, and cast ther-to, and serue hit stonding. [Two Fifteenth-Century Cookery-Books]

Figee. Nym figes, and boille hem in wyn, and bray hem in a morter with lied bred; tempre hit vp with goud wyn / boille it / do therto good spicere, and hole resons / dresse hit / florisshe it a-boue with pomme-garnetes. [Two Fifteenth-Century Cookery-Books]

Fygey. XX.IIII. IX. Take Almaundes blanched, grynde hem and drawe hem up with water and wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony clarified. seeþ it wel & salt it, and serue forth. [Forme of Cury]

III - FOR TO MAKE FYGEY. Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger and the thredde party of sugur myncy onyons smal and boyle al togedyr cast ther'yn macis clowys quibibz and serve yt forth. [Forme of Cury]

Fygey. Nym figes & boille hem in wyn, and bray hem in a morter wiþ lied bred. Tempre hit vp wyþ goud wyn; boille it. Do þerto goud spicere & hole resons. Dresse hit; florisshe it aboue wiþ pomme garnetes. [MS Douce 257]

[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]

figs
nuts
wine
raisins
podour
ginger
honey
salt


[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]

fygey: A pudding of figs and raisins.


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:88>. Accessed on August 6, 2020, 11:54 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:240>. Accessed on August 6, 2020, 11:54 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:103>. Accessed on August 6, 2020, 11:54 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:88>. Accessed on August 6, 2020, 11:54 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:62>. Accessed on August 6, 2020, 11:54 am.




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