.lxxxlx. Brewet of ayroun.
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 ".lxxxlx. Brewet of ayroun.". [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:

.lxxxlx. Brewet of ayroun. Tak ayroun, water, & buttur and seeth hem y fere with safroun & gobettes of chese, wryng ayroun thorow a straynour, whan the water hath soden a while: tak thenne the ayroun & swyng hem with verjous & cast therto & set it overe the fyre & lat it not boyle and serve hit 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]

Brewet Of Ayrenn. XX.IIII. XI. Take ayrenn, water and butter, and seeþ hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take þenne the ayrenn and swyng hem with verious. and cast þerto. set it ouere the fire and lat it not boile. and serue it forth. [Forme of Cury]

Egges yn brewte. Take water and seth hit. in the same water breke your egges and cast ther on gynger pepur and saferon than temper hit vp with swete mylke and boile hit And then kerve chese and cast ther to small kutte And when hit ys ynowgh serue hit furth. [Gentyll manly Cokere (MS Pepys 1047)]

XXIII - FOR TO MAKE EYRYN IN BRUET. Nym water and welle yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe. [Forme of Cury]

Brewet Of Ayrenn. XX.IIII. XI. Take ayrenn, water and butter, and seeþ hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take þenne the ayrenn and swyng hem with verious. and cast þerto. set it ouere the fire and lat it not boile. and serue it forth. [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]

butter
saffron
cheese
verjuice


[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:90>. Accessed on December 12, 2019, 11:40 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:90>. Accessed on December 12, 2019, 11:40 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:20>. Accessed on December 12, 2019, 11:40 am.




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