Bruet de almonds
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 "Bruet de almonds". [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 Bruet de almondes tak almond mylk and alay it with amydon or with whet flour bulted coloure it with saffron and fors it with pouder of ginger canelle and galingale then tak pertuche or chekens and sethe them and hew them in quarto and set the mylk on the fyere to boylle and florish it with pouders and serue it



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]

nuts
milk
amidon
flour
saffron
podour
ginger
cinnamon
galingale
partridges
chicken


[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]

amydon:
galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.


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:194>. Accessed on October 16, 2019, 6:08 am.




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