To mak prymerolle
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 prymerolle". [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 prymerolle in pasthe tak blanched almondes and flour of prymerose grind it and temper it with swet wyne and good brothe drawinge into the thik mylk put it into a pot with sugur salt and saffron that it haue colour lik prymerolle and boile it that it be stondinge and alay it with flour of rise and serue it as a standinge potage and strawe ther on flour of prymerolle aboue and ye may diaper it with rape rialle in dressinge of some other sewe.



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]

Cviij - Prymerose. Take other half-pound of Flowre of Rys, .iij. pound of Almaundys, half an vnce of hony and Safroune, and take the flowres of the Prymerose, and grynd hem, and temper hem vppe with Mylke of the Almaundys, and do pouder Gyngere ther-on: boyle it, and plante thin skluce (Note: viscous compound? ) with Rosys, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

Cxxvij - Prymerose. Ry3th as vyolette. [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]

primroses
nuts
flour
suet
wine
broth
milk
sugar
salt
saffron
rice
turnips


[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:69>. Accessed on August 23, 2019, 8:06 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:108>. Accessed on August 23, 2019, 8:06 pm.




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