Cxxxiij - Rapeye
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 "Cxxxiij - Rapeye". [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:

Cxxxiij - Rapeye. Take Pykys or Tenchys, other freysshe Fysshe, and frye it in Oyle; then nyme crustys of whyte brede, and Raysonys and Canelle, an bray it wyl in a mortere, and temper it vppe wyth gode wyne; then coloure it with Canelle, or a litil Safroun: than boyle it, and caste in hol Clowys and Quybibes, and do the Fysshe in a dysshe, 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]

For to make a rape. Take raysyns of corauns þerto, And wyte wynne þou take also. Sethe þenne oþer raysyns grete In rede wyne, and boyle a lytul with hete. Do opon a broche, rost hom bydene A lytel, and take hom fayre and clene And bray hom in a morter smalle, A crust of brede þou bray with alle. Put alle in þe pot with grythe, Þo raysyns of corauns, þo swete wyne with, A lytul vengur, and pouder take þo Of clowes, maces and quibibis to. Boyle alle to geder, and serve hit þenne, And sett hit forthe before goode men. [Liber cure cocorum [Sloane MS 1986]]

Cxxj - Rapeye. Take Fygys and Roysonys, and grynd hem in a Mortere, and tempere hem vppe with Almaunde Mylke, and draw hem thorw a clothe; then take gode Spycys, and caste ther-to; take Perys, sethe hem and pare hem, and do a-way the core, and bray hem in a mortere, and caste to the other; take gode Wyne, and Blake Sugre or Hony, and caste ther-to a lytil, and let it boyle in fere; and whan thow dressyst yn, take Maces and Clowes, Quybibys and Graynys, and caste a-boue. [Two Fifteenth-Century Cookery-Books]

II - FOR TO MAKE RAPY. Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle de olive and syth nym the crustys of wyt bred and canel and bray yt al wel in a mortere and temper yt up wyth god wyn and cole yt thorw an hersyve and that yt be al cole of canel and boyle yt and cast therein hole clowys and macys and quibibz and do the fysch in dischis and rape abovyn and dresse yt forthe. [Forme of Cury]

Liiij - Rapeye. Take almaundys, an draw a gode mylke ther-of, and take Datys an mynce hem smal, an put ther-on y-now; take Raw Appelys, an pare hem and stampe hem, an drawe hem vppe with wyne, or with draf of Almaundys, or bothe; than caste pouder of Gyngere, Canel, Maces, Clowes, and caste ther-on Sugre y-now; than take a quantyte of flowre of Rys, an throwe ther-on, and make it chargeaunt, an coloure it wyth Safroun, an with Saunderys, an serue forth; an strawe Canel a-boue. [Two Fifteenth-Century Cookery-Books]

Liij - Rapeye. Take half Fygys and halfe Roysonys, and boyle hem in Wyne; than bray hem in a morter, an draw wyth the same lycoure thorw a straynoure so thikke that it be stondynge; thanne take Roysons of Corauns, Pynys, Clowys, Maces, Sugre of Siprys, an caste ther-to: than putte it on a potte; than take Saunderys a fewe, Pepir, Canel, an a litel Safroun; an 3if it be no3t stondyng, take a lytil flowre of Amidons, an draw it thorw a straynwoure, an caste ther-to Salt, and serue forth stondyng. [Two Fifteenth-Century Cookery-Books]

Rape. XX.IIII. III. Take half fyges and half raisouns pike hem and waisshe hem in water skalde hem in wyne. bray hem in a morter, and drawe hem thurgh a straynour. cast hem in a pot and þerwiþ powdour of peper and ooþer good powdours. alay it up with flour of Rys. and colour it with saundres. salt it. & messe it forth. [Forme of Cury]

.lxxxj. Rapey. Tak half fygus & half raysouns pyke hem & waische hem in water, scald hem in wyne, bray hem in a morter, drawe hem thorow a straynour, cast hem in a pot & therwith poudour of peper & othere gode poudours, lay it up with flouer of rys & colour it with saundres, salt it, seeth it & messe hit forth. [Fourme of Curye [Rylands MS 7]]

Rape. Nym luyss or tenge, or other manere fissh / frye hit in oille de olyue; nym crostes of whyt bred, resons, and canele, bray hit, tempre it vp with good wyn, drawe it thorw a colonur / let hit be al ycoloured with canele, boille hit, cast therto clous, maces, and quibibes, do thi fissh in thi disshes, and thi rape aboue, messe hit, and 3if forth. [Two Fifteenth-Century Cookery-Books]

To mak rape, tak raissins of corans and other raissins and sethe them with wyne and boile them a litille then rost them on a spit and tak it of and bray it in a mortair with crustes of bred and put them in a possuet put ther to raissins swet wyne venygar poudur of peppur clowes maces pynes quibibes and boile them and serue them. [A Noble Boke off Cookry]

x - Rapeye. Take Dow, and make ther-of a brode thin cake; then take Fygys and Roysonys smal y-grounde, and fyrst y-sode, An a pece of Milwelle or lenge y-braid with-al; and take pouder of Pepir, Galyngale, Clowe3, and mence to-gedere, and ley thin comede on the cake in the maner of a benecodde, y-rollyd with thin hond; than ouer-caste thy cake ouer thi comade, as it wol by-clippe hit; and with a sawcere brerde go round as the comade lyith, and kutte hem, and so he is kut and close with-al, and bake or frye it, and thanne serue it forth. [Two Fifteenth-Century Cookery-Books]

XLIX - FOR TO MAKE RAPY. Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem thorw a cloth and do thereto powder of Alkenet other of rys and do thereto a god quantite of pepir and vyneger and boyle it togeder and messe yt and serve yt forth. [Forme of Cury]

xlvij - Rapeye. Take dow, and make ther-of a thinne kake; thanne take Fygys and raysonys smal y-grounde, and temper hem with Almaunde Milke; take pouder of Pepir, and of Galyngale, Clowes, and menge to-gederys, and ley on thin kake a-long as bene koddys, and ouer-caste thin kake to-gederys, and dewte on the eggys, an frye in Oyle, and serue forth. [Two Fifteenth-Century Cookery-Books]

XXVIII - For To Make Rapee. Tak the Crustys of wyt bred and reysons and bray hem wel in a morter and after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to Canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid or other maner Fysch so that yt be fresch and wel yfryed and do yt in Dischis and that rape up on and serve yt forth. [Forme of Cury]

Liij - Rapeye. Take half Fygys and halfe Roysonys, and boyle hem in Wyne; than bray hem in a morter, an draw wyth the same lycoure thorw a straynoure so thikke that it be stondynge; thanne take Roysons of Corauns, Pynys, Clowys, Maces, Sugre of Siprys, an caste ther-to: than putte it on a potte; than take Saunderys a fewe, Pepir, Canel, an a litel Safroun; an 3if it be no3t stondyng, take a lytil flowre of Amidons, an draw it thorw a straynwoure, an caste ther-to Salt, and serue forth stondyng. [Two Fifteenth-Century Cookery-Books]

Liiij - Rapeye. Take almaundys, an draw a gode mylke ther-of, and take Datys an mynce hem smal, an put ther-on y-now; take Raw Appelys, an pare hem and stampe hem, an drawe hem vppe with wyne, or with draf of Almaundys, or bothe; than caste pouder of Gyngere, Canel, Maces, Clowes, and caste ther-on Sugre y-now; than take a quantyte of flowre of Rys, an throwe ther-on, and make it chargeaunt, an coloure it wyth Safroun, an with Saunderys, an serue forth; an strawe Canel a-boue. [Two Fifteenth-Century Cookery-Books]

Cxxj - Rapeye. Take Fygys and Roysonys, and grynd hem in a Mortere, and tempere hem vppe with Almaunde Mylke, and draw hem thorw a clothe; then take gode Spycys, and caste ther-to; take Perys, sethe hem and pare hem, and do a-way the core, and bray hem in a mortere, and caste to the other; take gode Wyne, and Blake Sugre or Hony, and caste ther-to a lytil, and let it boyle in fere; and whan thow dressyst yn, take Maces and Clowes, Quybibys and Graynys, and caste a-boue. [Two Fifteenth-Century Cookery-Books]

xlvij - Rapeye. Take dow, and make ther-of a thinne kake; thanne take Fygys and raysonys smal y-grounde, and temper hem with Almaunde Milke; take pouder of Pepir, and of Galyngale, Clowes, and menge to-gederys, and ley on thin kake a-long as bene koddys, and ouer-caste thin kake to-gederys, and dewte on the eggys, an frye in Oyle, and serue forth. [Two Fifteenth-Century Cookery-Books]

x - Rapeye. Take Dow, and make ther-of a brode thin cake; then take Fygys and Roysonys smal y-grounde, and fyrst y-sode, An a pece of Milwelle or lenge y-braid with-al; and take pouder of Pepir, Galyngale, Clowe3, and mence to-gedere, and ley thin comede on the cake in the maner of a benecodde, y-rollyd with thin hond; than ouer-caste thy cake ouer thi comade, as it wol by-clippe hit; and with a sawcere brerde go round as the comade lyith, and kutte hem, and so he is kut and close with-al, and bake or frye it, and thanne serue it forth. [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]


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

seafood
tenche
fish
oil
bread
raisins
cinnamon
wine
saffron
cloves
cubebs


[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]

quybibes:


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:133>. Accessed on August 23, 2019, 7:30 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:31>. Accessed on August 23, 2019, 7:30 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:255>. Accessed on August 23, 2019, 7:30 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:82>. Accessed on August 23, 2019, 7:30 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:208>. Accessed on August 23, 2019, 7:30 pm.




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