To mak yonge pessen ryalle
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "To mak yonge pessen ryalle". [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:

To mak yonge pessen ryall tak yonge pessen and parboile them then bray the half in a mortair with parsley mynt and bred and in the brayinge alay it with almond mylk and put the cony in the pot with the remnyant of the pessene and boil them all to gedur and put ther to sugur or hony and colour yt with saffron and the pot be of iiij galons put ther to xij yolks of egge rawe and in the settinge downe stirre it welle and salt it and let the pessen be rynyng and serue it with a litille sugur caste ther on.



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]

[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]

peas
parsley
mint
bread
nuts
milk
rabbit
sugar
honey
saffron
yolks
eggs
salt


[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 "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:16>. Accessed on February 27, 2020, 2:06 pm.




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