For stondand fygnade
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Liber cure cocorum [Sloane MS 1986] (England, 1430), entitled " For stondand fygnade". [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:

For stondand fygnade. Fyrst play þy water with hony and salt, Grynde blanchyd almondes I wot þou schalle. Þurghe a streynour þou shalt hom streyne, With þe same water þat is so clene. In sum of þe water stepe þou shalle Whyte brede crustes to alye hit with alle. Þenne take figgus and grynde hom wele, Put hom in pot so have þou cele. Þen take brede, with mylke hit streyne Of almondes þat be white and clene. Cast in þo fyggus þat ar igrynde With powder of peper þat is þo kynde, And powder of canel. in grete lordys house With sugur or hony þou may hit dowce. Þen take almondes cloven in twen, Þat fryid ar with oyle, and set with wyn Þy disshe, and florysshe hit þou my3t With powder of gynger þat is so bry3t, And serve hit forthe as I spake thenne And set hit in sale before gode menne.

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]

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

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


[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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.

[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]


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Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on February 25, 2020, 8:29 am.

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