Cxviij - Murreye
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Cxviij - Murreye". [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:

Cxviij - Murreye. Take Molberys, and wryng hem thorwe a clothe; nym Vele, hew it, sethe it, grynd it smal, and caste ther-to; nym gode Spycery, Sugre, and caste ther-to; take Wastylbrede y-gratyd, and 3olkys of Eyroun, and lye it vppe ther-with, and caste gode pouder a-boue y-now, and than 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]

Cxxij - A rede Morreye. Take Molberys, and wrynge a gode hepe of hem thorw a clothe; nym Vele, hew it and grynd it smal, and caste ther-to; nym gode Spycery an Sugre, and caste ther-to; take Wastilbrede and grate it, and 3olkys of Eyroun, and lye it vppe ther-with, and caste gode pouder of Spycery ther-an a-bouen; and than serue it forth. [Two Fifteenth-Century Cookery-Books]

XXXVII - FOR TO MAKE MURREY. Tak mulbery and bray hem in a morter and wryng hem thorth a cloth and do hem in a pot over the fyre and do thereto fat bred and wyte gresse and let it nazt boyle no ofter than onys and do thereto a god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and serve yt forthe. [Forme of Cury]

[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]

mulberries
veal
sugar
yolks
eggs
podour


[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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:118>. Accessed on November 21, 2019, 1:09 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:232>. Accessed on November 21, 2019, 1:09 am.




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