To bake Chickins in a Cawdle
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To bake Chickins in a Cawdle". [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:

To bake Chickins in a Cawdle. Season them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boile a fewe barberies and pruines, and currants and take a litle white wine or vergice, and let it boile and put in a little suger, and set it on the fire a little, and straine in two or three yolkes of egges into the wine, and when you take the dish of the fire, put the pruines and currants and barberies into the dish, and then put them in altoheather into the pye of chickins.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
salt
pepper
butter
barberries
prunes
currants
wine
verjuice
sugar
yolks
eggs
pies

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:89>. Accessed on May 19, 2024, 12:22 am.