Pynetee
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from MS Royal 12.C.xii (England/France, 1340 - D. Myers, trans.), entitled "Pynetee". [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:

Pynetee. Wine, sugar, boiled together; ginger and honey; powder of ginger and cloves; garnish abundantly with pine nuts; and dress it in coffins of chestnut flour; color, yellow of saffron.



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]

iij - Pynade. Take Hony and gode pouder Gyngere, and Galyngale, and Canelle, Pouder pepir, and graynys of parys, and boyle y-fere; than take kyrnelys of Pynotys and caste ther-to; and take chyconys y-sothe, and hew hem in grece, and caste ther-to, and lat sethe y-fere; and then lat droppe ther-of on a knyf; and 3if it cleuyth and wexyth hard, it ys y-now; and then putte it on a chargere tyl it be cold, and mace (Note: A. make) lechys, and serue with other metys; and 3if thou wolt make it in spycery, then putte non chykonys ther-to. [Two Fifteenth-Century Cookery-Books]

Pynade. Tak hony and rotys of radich & grynd yt smal in a morter, & do to þat hony a quantite of broun sugur. Tak powder of peper & safroun & almandys, & do al togedere. Boyl hem long & held yt on a wet bord & let yt kele, & messe yt & do yt forþ. [MS Douce 257]

[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]

wine
sugar
ginger
honey
podour
cloves
pine_nuts
nuts
pie_crust
chestnuts
flour
saffron


[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 "MS Royal 12.C.xii". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?royal:21>. Accessed on August 22, 2019, 4:27 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:156>. Accessed on August 22, 2019, 4:27 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:91>. Accessed on August 22, 2019, 4:27 am.




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