Viaunde de Cypre
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 "Viaunde de Cypre". [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:

Viaunde de Cypre. Almond milk, rice flour, powder of ginger that it will smell strongly of ginger; and that it will be planted with ginger ground pistachios; color, yellow.



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]

To mak viand de cipre, tak the braun of capon or of henne parboille it and dry it then hew it smalle in a mortair and putt ther to almond mylk and lay it up with amydon or with flour of rise coloure it with saffron and boille it and chargant it with the braed braun and sesson it with sugur and florishe it with almondes and serue it. [A Noble Boke off Cookry]

Viande de Cipur. Take braunne of capons or hennes þou shalle. Parboyle and drye hit with alle. Hew hom smalle, bray in mortere, As smalle as bred, þat myed were. Take good almonde mylke anone And lye hit up with amydone Or with floure of ryse, þou may. Coloure hit with safron, I þe say. Boyle hit after yche adele, Charge hit with flesshe brayed wele. Seson hit with sugur and þen þy dysshe With almondes set þou schalle florysshe. [Liber cure cocorum [Sloane MS 1986]]

Viaunde de Cipre. Tak braun of capouns or of hennis dryve hem hew hem smal braye hem in a morter as smal as myed bred tak good almonde mylk lye it up with amydon or with flour of rys colour it with saffron charche it with brayed fleysch seson it with sugre florysch it with clowes & maces. [Recipes from John Crophill's Commonplace Book]

Viaunde de Cipre. Grynd almondys & tempre it up with good broth tak braun of hennys & pork yef myst be hewe it and grynd it & seson it up with flour of rys yt it be chargeaunt colour it with saffron thanne do to sugre & ginger after it asket do ther to gres than do it fro the fyer to reste. [Recipes from John Crophill's Commonplace Book]

[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
rice
flour
podour
ginger
pistachios


[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:28>. Accessed on October 19, 2019, 11:51 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:185>. Accessed on October 19, 2019, 11:51 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:8>. Accessed on October 19, 2019, 11:51 pm.

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:9>. Accessed on October 19, 2019, 11:51 pm.

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:26>. Accessed on October 19, 2019, 11:51 pm.




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