Breme in comfit
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 "Breme in comfit". [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 dight breme in comfet tak and sethe a freche breme tille he be enoughe then grind it in a mortair and temper it with almond mylk and drawe it throwe a stren in to a pott put ther to suger pouder of pepper canelle clowes and guingere and boile it then tak it out of the pot and put it into alynclothe and pres out the thyn then tak the ribbes of a bore and couch them along through the leske and serue one or ij in a disshe.



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]

seafood
nuts
milk
sugar
podour
pepper
cinnamon
cloves
ginger
boar


[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]

breme: A general term for a number of species of freshwater and saltwater fish.


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:176>. Accessed on August 23, 2019, 8:16 pm.




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