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

Chekyns in cretene. Take cow mylke, lye hit anone With flowre, or ellis with amydone. Fors hit with galyngale and gode gyngere, With canel and comyn, alle in fere, Coloure hit with safron þo. Þe chekyns by hom selfe þo sethe þer to, Hew hom in quarteres and lay hom inne, Boyle hom up with alle, no more ne mynne. But seson hit with sugur suete, And serve hom forthe for þay ben sete

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 mak cratonnes tak chekins and sethe them fley them and quarter them then grind pepper bred and comyne and boile the chekins in mylk then swinge eggs flour and hony togedure and put faire grece in a possuet and cast in the bater and stirr it till it be in many and serue it as friturs. [A Noble Boke off Cookry]

Cretone of new beans. Just as for peas. [Le Viandier de Taillevent]

Cretone of new peas. Cook them almost to mush, drain them, and fry them in lard. Boil cow's milk for an instant and soak your bread in the milk. Crush ginger and saffron, steep in the milk, and boil. Take chickens cooked in water, quarter them, fry them, and add them to the milk to boil. Withdraw it to the back of the fire and thread in plenty of egg yolks. [Le Viandier de Taillevent]

CRETONNEE of New Peas or new beans. Cook them almost to a puree, then remove from the liquid, and take fresh cow's milk, and tell her who sells it to you that she will be in trouble if she has added water to it, for very often they extend their milk thus, and if it is not quite fresh or has water in it, it will turn, And first boil this milk before you put anything in it, for it still could turn: then first grind ginger to give appetite, and saffron to yellow: it is said that if you want to make a liaison with egg-yolks poured gently in from above, these yolks will yellow it enough and also make the liaison, but milk curdles quicker with egg-yolks than with a liaison of bread and with saffron to color it, And for this purpose, if you use bread, it should be white unleavened bread, and moisten it in a bowl with milk or meat stock, then grind and put through a sieve; and when your bread is sieved and your spices have not been sieved, put it all to boil with your peas; and when it is all cooked, then add your milk and saffron. You can make still another liaison, which is with the same peas or beans ground then strained; use whichever you please. As for liaison with egg-yolks, they must be beaten, strained through a sieve, and poured slowly from above into the milk,after it has boiled well and has been drawn to the back of the fire with the new peas or new beans and spices, The surest way is to take a little of the milk, and mix with the eggs in the bowl, and then a little more, and again, until the yolks are well mixed with a spoon and plenty of milk, then put into the pot which is away from the fire, and the soup will not curdle. And if the soup is thick, thin with a little meat stock. This done, you should have quartered chicks, veal, or small goose cooked then fried, and in each bowl put two or three morsels and the soup over them, [Le Menagier de Paris]

CRETONNEE on a fish day; fry tench, pike, sole or dab. [Le Menagier de Paris]

Crotoun. XX.III. Take the offal of Capouns oþer of oþere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast þerinne. and lat it boile. take Payndemayn and of þe self mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, take ayren ysode. hewe the white and cast þerto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem þerwith and with powdour douce. [Forme of Cury]

.lix. Cruton. Tak the offal of capouns other of other bryddes, make hem clene & perboyle hem, tak hem up & dyce hem, tak swete cow mylke & cast therinne & lat hit boyle, tak payndemayn & of the self mylk & drawe thorowe a cloth & cast it in a pot, and lat it seeth, take ayroun y sode, hewe the white & cast ther to, and lye the sewe with yolkes of ayroun raw, colour hit with safroun, tak the yolkes & frye hem & florysche hem therwith and poudour douce. [Fourme of Curye [Rylands MS 7]]

XXIV - FOR TO MAKE CRAYTOUN. Tak checonys and schald hem and seth hem and grvnd gyngen' other pepyr and comyn and temper it up wyth god mylk and do the checonys theryn and boyle hem and serve yt forthe. [Forme of Cury]

To dight chekins in kirtyn tak iij pound of almondes made with good pik mylk with swet brothe and put it in a pot and put ther to clowes mace sugur and pynes hole and let it boile to gedur till it be honging and put ther to an unce of ginger and vinigar and put it in the pot then tak chekins ehalvyd / for a lord tak hole chekins and sethe them a litille then pull of the skyne and fry them in swete grece and put them in large dillies and pour on the ceripe and do ther on sugur and pouder of ginger and serue. [A Noble Boke off Cookry]

To dight chekins in kirtyne tak cow creme and alay it with flour or whit amydon and fors it with galingalle guinger canelle comyn and saffron then sethe your chekins and quarter them and sesson them with sugur and serue it. [A Noble Boke off Cookry]

Chekyns in kirtyne for x mees. Take three Ib. of almondes braied, and draw up a gode thik mylk with brothe of beef; and put in the fame pot sugre, clowes, maces, pynes not mynced, and let hit boyle ensemble tyl hit be hanging (very thick) ; and take an unce of pouder of ginger, and medel hit with vynegur, and sethe hit in the pot, and in the settynge doune, then take chekyns, and quarter hom, and sethe hom halfe, and for a lorde, al hole; and when thai byn half sothen pull of the Ikyn, and then frie hom in hote grese ynogh, and then couche hom in chargeours, or in dishes, and cast on hom sugre, and then overhille (overflow) the flesshe with the fyrippe, and then take a lytel sugre, and pouder of ginger, ande strewe theron, and serve hit forthe. [Ancient Cookery [Arundel 334]]

Chikens in gretney. Boyle chikens in broth good broth and rese the thyys and the wyngys & the brestys take mylke of almondys unblanched draw up withe the same brothe & poudyr of canell & a perty of wyne sygure saffron & salt do hit to gedyr yn a pott set on the fyre stere hit when hit boyles sesyn hit up with poudyr of gynger & vergeus lay the chikenys hote yn dysches have yolkes of eyron sodyn hard & fryed a lytyll couche on a boute the wyngez & the thyes. [Recipes from the Wagstaff Miscellany]

Chikens in Cryteyne. Tak cowys melk lye it up with amydon or with flour force it up with poudre of ginger galentyn canel comyn colour it up with saffron sethz the chikenis hew hem on quarters boille it alle to gidre seson it up with sugre. [Recipes from John Crophill's Commonplace Book]

[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.
comyn: Cumin (Cuminum cyminum).

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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 July 12, 2020, 11:00 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:00 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:00 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:00 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:00 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:00 pm.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:00 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:00 pm.

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:00 pm.

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