Ffraunt hemelle
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 "Ffraunt hemelle". [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 fraunt hemele tak and swinge eggs and cow creme togedure put it to grated bred pepper guinger clowes and saffron then mynce swet flesshe and fill the bage ther with and sow it and boile it welle and rost it on a gredirn 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]

For fraunche mele. Take swongene eyrene in bassyne clene, And kreme of mylke þat is so schene, And myyd bred, þou put þer to, And powder of peper er þou more do. Coloure hit with safrone in hast, And kremelyd sewet of schepe on last, And fylle þy bagge þat is so gode, And sew hit fast, Syr, for þo rode. Whenne hit is soþun, þou schalt hit leche, And broyle hyt on gredel, as I þe teche. [Liber cure cocorum [Sloane MS 1986]]

XV - FOR TO MAKE AFRONCHEMOYLE. Nym eyren wyth al the wyte and myse bred and schepys talwe as gret as dyses grynd peper and safroun and cast therto and do hit in the schepis wombe seth it wel and dresse it forthe of brode leches thynne. [Forme of Cury]

xxvj - Frawnchemyle. Nym Eyroun with the whyte, and gratid Brede, and chepis talow, Also grete as dyse; nym Pepir, Safroun, and grynd alle to-gederys, and do in the wombe of the chepe, that is, the mawe; and sethe hem wyl, and serue forth. [Two Fifteenth-Century Cookery-Books]

[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]

eggs
beef
cream
bread
pepper
ginger
cloves
saffron
suet
pork


[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:243>. Accessed on November 21, 2019, 12:41 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:88>. Accessed on November 21, 2019, 12:41 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:210>. Accessed on November 21, 2019, 12:41 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:179>. Accessed on November 21, 2019, 12:41 am.




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