For to mak a sewe without fyere
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "For to mak a sewe without fyere". [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 a sewe without fyere tak iiij [b with slash] of almonds and lay them in water one nyght then blanche them and grind them in a mortair and draw them up to the same mylk through a strener then put it in a clene bolle and part it in iii vesseles and put in one vessell sugur and quybibes and clowes maces and pouder of canelle and let one part be whyt anothere part yallowe with saffron and mak the third part grene withe the juce of mynte and parsley and lay a lesk of ech on in a dishe and let your mylk be temperd with whyte wyne and serue it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]


[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]


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Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
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