Porry of white pese
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Liber cure cocorum [Sloane MS 1986] (England, 1430), entitled " Porry of white pese". [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:

Porry of white pese. Take white pese and wasshe hom wele. Put hom in pot, so have þou cele, With water. and ere þo fyrst boylyng Þou katche hom doune with oute lesyng. Trendel hom in platere and pyke hom clene, Devoyde þo worme, etone alle bydene, In fressh water þou schalt hom caste, And boyle hom wyle þat þey breste. So sethe hom forthe al by dene, Quylle þay be boylde fayre and clene. Þen take þat brothe, and put þer to Mynsyd onyons, with powder also Of peper, coloure hit with gode safroune, And put þer to a lytel porcoun Of ale, and sethe hit ry3t wele, þenne After cut crust of bred I kenne, Sware as dyse and put þerto. Gyf hit a boylyng, no more ne myn, And serve hit forthe in to þe halle, Þese oþer peso 3it make þou shalle.



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]

For white pese after porray. Take boyled water wyth honey swete, Sethe in þy pesone þat ben so sete, While þat þey lie be hom selfe þere With mynsud onyons and no more, To serve on fysshe day with grappays, With sele fysshe or ellis with porpays, Opone fyssh dayes 3if þat hit falle, Þus sethe þy pese I wot þou schalle. Temper hom in brothe of bacun clene And kepe þe gravé hit be not sene. 3if þay ben harde and wynnot alye Brysse hom or strene hom, Sir, wyturlye. Thre leches of bacun lay þou mot In brothe. and serve fulle wele þou wot With þy pese, þat soþun ar wele, To ete þerwith, so have þou cele. [Liber cure cocorum [Sloane MS 1986]]

Perrey Of Pesoun. XX.III. X. Take pesoun and seeþ hem fast and covere hem til þei berst. þenne take up hem and cole hem thurgh a cloth. take oynouns and mynce hem and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, salt and safroun, and seeþ hem wel þeratt þerafter and serue hem forth. [Forme of Cury]

.lxix. Perry of pesoun. Tak pesoun and seeth hem fast and cover hem tyl they berst, take hem up & cole hem thurgh a cloth, tak oynouns and mynce hem & seeth hem in the same sewe & oyle therwith, cast therto suger, salt and safroun, and seeth hem wel theraftur, & serve hit forth. [Fourme of Curye [Rylands MS 7]]

[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]

peas
seafood
broth
onions
podour
pepper
saffron
ale
bread


[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 "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:108>. Accessed on December 14, 2019, 5:25 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:69>. Accessed on December 14, 2019, 5:25 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:69>. Accessed on December 14, 2019, 5:25 pm.




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