A sweete powder for Napery and all Lynnen Clothes
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.), entitled "A sweete powder for Napery and all Lynnen Clothes". [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:

A sweete powder for Napery and all Lynnen Clothes. chapter xlii. TAke of sweete Mariorum, (that is hore, that is the sweeter) when it hath in him Seedes ripe, cut the braunches, so that the Roote maye spitnge agayne, when this Mariorum is dried, then rubbe out the sedes and keepe them to sowe about Easter, and the Huskes or leues that grow about the Seedes take for your purpose, rubbe them small betweene your handes (for it you beat them to powder in a Morter, they wyll loose the most parte of their sauor) then take of white Saunders, or of grey Sanders, but looke that they be new of right sweete odour, for if they be olde, and haue no pleasaunt and quick odour, they ar nothyng worth, take I say of these sweet Saunders beaten into fyne powder one ounce, and put it to an ounce of your sweet Mariorum fubbed betweene your handes as afore is sayed, and yf you put one or two Graynes of Muske therunto (for your wearyng linnen it is the better) sowe these vp in a sylke bag together & lay it among your linnen, of such baggs haue a dosen or two, which will continue many yeares, and when you looke to your Linnen: then chafe each of the bagges betweene your handes, that they may yeld out their swete odour. Moreouer in the Sommer time, gather red Roses in faire wether, so soone as they be blowne & opened, laye them vpon a Table, a Bed, or a fayre flore of boords, and now and then remove them least they mould, and waxe foysty, that you may haue .ii. peckes of them, then strewe them amonge and betweene the boughts and foldynges of your Linnen, with .i. handful of drye Spike flowres, to .vi. handful of dry Roses, and lay your sweete bags amongst them. Be sure that your lynen be euerthrough dri er ye lay them by, for els the Roses wyll waxe hore, let your coffer in a drye ayre, and in the winter tyme, or in wet wether, when ye perceue your Roses to waxe moyst, the put them into a pyllowbere or twayne, that they fall not out, and lay them vpon your bed between the Couerlet and the Blancket, all night, or els before the fire, let them drye, and strew them agayne. Moreouer ye must alwayse haue a bag full of dry Roses in store, kepte in a dri ayre, for if he loose his readnesse, the looseth the rose his swetnesse. Fynally ye must euery yeare, put away your olde Roses, and occupye new, but keepe your sweet Bagges styll many yeares.



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]

[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]

podour
sandalwood
musk
suet
roses
flowers


[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]

saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.


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 "The Treasurie of commodious Conceits". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treas:43>. Accessed on August 23, 2019, 7:49 pm.




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