For flaunes
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 flaunes". [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 flaunes. Take new chese and grynde hit fayre, In morter with egges, with out dysware. Put powder þer to of sugur, I say, Coloure hit with safrone ful wele þou may. Put hit in cofyns þat bene fayre, And bake hit forthe, I þe pray.



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]

Flawnes. Recipe past makd in coffyns & fyll þam full of blanchyd almounds mylk, & cast þerin powder of gynger, safran & salt; þan bake & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Flawnes. Recipe past makd in coffyns & fyll þam full of blanchyd almounds mylk, & cast þerin powder of gynger, safran & salt; þan bake & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

[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]

cheese
eggs
podour
sugar
saffron
pie_crust
beans


[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:94>. Accessed on December 9, 2018, 12:19 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:81>. Accessed on December 9, 2018, 12:19 pm.




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