For Charlet icoloured
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 " For Charlet icoloured". [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 Charlet icoloured. Take almondes unblanchyd, wasshe hom and grynd. Temper hom with rede wyne, þat is so kynd. Alye hit up with floure of ryce, Do þer to pynys and saunders for spyce, For to coloure hit, loke þou do þis, And oþer goode spyces þou take, iwys, Bothe strong and swete þou do þer to. Salt hit, boyle hit, sethe hit forthe þo, With annes icomfet, florysshe hit þou schalle. Messe hit in dysshes to be served in halle.



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 make charlet colouret tak almondes blanched wesshe them temper them and grind them and put ther to red wyne and alay it up with flour of rise and pynes and other spice bothe good and strenge and colour it with saffron and boile it and salt it and florisshe it with annes in comfettes and serue it. [A Noble Boke off Cookry]

[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]

nuts
wine
rice
pine_nuts
sandalwood
suet
salt
anise


[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]

saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.


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:15>. Accessed on December 15, 2019, 2:45 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:192>. Accessed on December 15, 2019, 2:45 am.




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