To make Potage of Ostyrs
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)
[based on a concordance], entitled "To make Potage of Ostyrs". [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 make Potage of Ostyrs. Recipe ostyrs & perbole þam in fayr water, þan tak þam oute; þan schop þam small & bray þam in a morter; þan cast þam into þat same broth & put þerto almond mylk & amydon & myncyd onyons & bole all þise togydre; þan put in powdyr of gynger & colour it with saferon, & serof it forth.



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 to make potage of oysturs. Perboyle þyn oysturs and take hom oute. Kepe welle þy bre with outen doute, And hakke hom on a borde full smalle, And bray in a morter þou schalle. Do hom in hor owne brothe for goode, Do mylke of almondes þer to by þe rode, And lye hit up with amydone, And frye smalle mynsud onyone In oyle, or sethe hom in mylke þou schalle. Do powdur þerto of spyces withalle, And coloure hit þenne with safron gode. Hit is holden restoratyf fode. [Liber cure cocorum [Sloane MS 1986]]

To mak potage of oystirs parboile your oystirs and tak them up and kep the brothe then chap them smale upon a bord and bet them in a mortair then put them in ther own brothe agayne put ther to almond mylk alay it up with amydon and mynced onyons worte or in mylk sethe it and do it to good poudure and colour yt with saffron and serue it. [A Noble Boke off Cookry]

To mak potage of oystirs parboile your oystirs and tak them up and kep the brothe then chap them smale upon a bord and bet them in a mortair then put them in ther own brothe agayne put ther to almond mylk alay it up with amydon and mynced onyons worte or in mylk sethe it and do it to good poudure and colour yt with saffron and serue it. [A Noble Boke off Cookry]

For to make potage of oysturs. Perboyle þyn oysturs and take hom oute. Kepe welle þy bre with outen doute, And hakke hom on a borde full smalle, And bray in a morter þou schalle. Do hom in hor owne brothe for goode, Do mylke of almondes þer to by þe rode, And lye hit up with amydone, And frye smalle mynsud onyone In oyle, or sethe hom in mylke þou schalle. Do powdur þerto of spyces withalle, And coloure hit þenne with safron gode. Hit is holden restoratyf fode. [Liber cure cocorum [Sloane MS 1986]]

[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]

seafood
broth
nuts
milk
amidon
onions
podour
ginger
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]

amydon:


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 "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:35>. Accessed on September 21, 2019, 2:11 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:34>. Accessed on September 21, 2019, 2:11 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:211>. Accessed on September 21, 2019, 2:11 am.




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