Chawdewyne de boyce
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by [name]

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

Chawdewyne de boyce. Take smalle notes, schale not kurnele, As þou dose of almondes, fayre and wele. Frye hom in oyle, þen sethe hom ry3t In almonde mylke þat is bry3t. Þen þou schalle do in floure of ryce And also oþer pouder of spyce. Fry oþer curneles besyde also, Coloure þou hit with safron, or þou fer goo, To divers þo mete þou schalt hit set, With þo fryed curnels with outen let.

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]

Chaudewyne. Take the Guttes of fressh Samon, and do awey the gall; and slytte hem, and caste hem in a potte, and boyle hem in water right well; And ley hem vpon a borde, and hewe hem; And then stepe brede in the same licour, And cast som of the samon broth thereto, And drawe all thorgh a streynour; and then caste the hewen guttes and the drawen brede in a potte, and a litull wyn, pouder of Canell, or saffron, And lete boyle togidre; And cast there-to pouder of peper, Vinegre, and salt; And lete hit be rennyng. [Two Fifteenth-Century Cookery-Books]

Chaudoun. Take gysers, and lyuers, and hert of Swanne; and if the guttys ben fat, slyt them clence thaym [added in MS] (Note: added after them in different ink.), and caste them ther-to, and boile them in faire watre: and thanne take them up, and hew them smal, and thanne caste them in-to the same brothe, (but strayne hit thurgh a straynour firste); and caste ther-to poudre peper, canel, and vynegre, and salt, and lete boile. And thanne take the blode of the Swanne, and freysshe broth, and brede, and draw them thurwe a straynour, and cast ther-to; and lete boile to-gedre. And thenne take poudre of gyngere, whanne hit is al-moste y-now, and put ther-to, and serue forth with the swan. [added in MS] (Note: added in different ink) [Two Fifteenth-Century Cookery-Books]

To mak chawdwen de boyse tak noot kirnelles and fry them in oile then sethe them in almond mylk put ther to flour of ryse and other poudures and fry not kirnelles and colour them with saffron and serue them. [A Noble Boke off Cookry]

Chawdwyn. Take Gysers, lyuers, and hertes of Swannes, or of wilde gese; And if the guttes be fatte, slytte hem, and cast hem there-to, And boile hem in faire water; And then take hem vppe, And hew hem smale, and caste into the same broth ayene, but streyne hit thorgh a streynour firste; And caste thereto pouder of peper and of canell, and salt, and vinegre, And lete boile; And then take the blode of the swan, and fressh broth, and brede, and drawe hem thorgh a streynour and cast thereto, And lete al boyle togidre; And then take pouder of Gynger, whan hit is al-moost ynough, And caste [correction; sic = MS. caste caste] there-to, And serue it forthe. [Two Fifteenth-Century Cookery-Books]

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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]

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[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.
  <>. Accessed on June 7, 2020, 2:08 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on June 7, 2020, 2:08 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on June 7, 2020, 2:08 am.

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