For to make rose dalmoyne
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 to make rose dalmoyne". [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 to make rose dalmoyne. Take whyte pese and wasshe hom wele, Tylle þat þey hulle, sethe yche adele, And bene clene of þam, þen schalle þou caste In to þo pot and cover in hast. And loke no brethe þer passe oute, But boyle hom wele with owtyn dowte. Of almonde mylke þou kest þerto, Of floure of ryse and salt also. Coloure hit with safrone and messe hit, þenne Set hit in sale before goode men.

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


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Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on June 2, 2020, 4:37 pm.

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