Cv - Lorey de Boolas
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by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Cv - Lorey de Boolas". [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:

Cv - Lorey de Boolas. Take Bolas, and sethe hem a lytil, and draw hem thorw a straynoure, and caste hem in a brothe; and do ther-to Brede y-gratyd, and boyle y-fere, and 3olkys of eyroun y-swengyd, and a-lyid; take Canel, and Galyngale, Skemyd hony, and do ther-to, and sethe wyl, and serue 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]

Ciiij - Bolas. Take fayre Bolasse, wasshe hem clene, and in Wyne boyle hem that they be but skaldyd bywese, and boyle hem alle to pomppe, (Note: Pulp) and draw hem thorw a straynoure, and a-lye hem with flowre of Rys, and make it chargeaunt, and do it to the fyre, and boyl it; take it of, and do ther-to whyte Sugre, gyngere, Clowys, Maces, Canelle, and stere it wyl to-gederys: thanne take gode perys, and sethe hem wel with the Stalke, and sette hem to kele, and pare hem clene, and pyke owt the corys; than take datis, and wasshe hem clene, and pyke owt the Stonys, and fylle hem fulle of blaunche poudere: than take the Stalke of the Perys, take the Bolas, and ley .iij. lechys in a dysshe, and sette thin perys ther-yn. [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]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.

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[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]


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on February 26, 2020, 3:06 pm.

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