x - Vyaund de leche
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 "x - Vyaund de leche". [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:

x - Vyaund de leche. Take whyte Wyne a god quantite, an putte it on a potte; then putte ther-to raw 3olkys of eyroun y-tryid, and pouder of clowys, and pouder canel y-now, an Safroun y-now; than lat it boyle tyl it be ry3th chargeaunte, an then sette it doun; and take an sette ouer a panne of cowe milke, and throw Saunderys y-nowe ther-on; then make a styf poshote (Note: Posset) of Ale; then take the croddys, an lat it honge on a pyn in a clothe, an lat it cleue euer therueowt; (Note: Throughout? )then take the cawdel forsayd, and melle hem to-gederys in a clothe, with the poshotte; (Note: Posset) then put ther-on Sugre, Canel, pouder Gyngere y-now; presse hem vp sware, (Note: Square) an leche it, and serue 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]

xiiij - Vyaunde leche. Take Hony a gode quantite; then take pouder Pepir, and Safroun, and Canel, and caste ther-to; and then caste it on a dysshe, and let it kele, and serue forth. [Two Fifteenth-Century Cookery-Books]

xij - Vyaund leche. Take Eyroun, the whyte and the 3olke, and caste hem in a morter, an breke hem wyl; than take cowe mylke and caste ther-to, and menge hem wyl to-gederys; than put al in a panne, and lat boyle; and with ale make it to a poshotte; then hange the croddys in a pynne, and let it ouer-renne; melle the croddys with hony; then take the bladys of Barlyche, or of Percely, and stampe hem, and wrynge thorw a clothe; and so alle the grene, melle it a-mong the croddys; thenne take the cruddys that comen fro the deye, melle hem to-gederys, presse hem, and serue hem forth; an the coloure wyl ben than Motley. [Two Fifteenth-Century Cookery-Books]

xj - Vyaund leche. Take cowe Mylke, and set it ouer the fyre, and throw ther-on Saunderys, and make a styf poshotte of Ale; than hang the croddys ther-of in a pynne, in a fayre clothe, and lat it ouer-renne; than take it and put hony ther-to, and melle it y-fere; then feche the croddys of the deye, (Note: Dairymaid) and melle hem to-gederys, and lay it on a chesefatte or it be torne, .iij. fold or iiij. fold, in lynen clothe, and salt it, and leche it; and thanne serue it forth. [Two Fifteenth-Century Cookery-Books]

xij - Vyaund leche. Take Eyroun, the whyte and the 3olke, and caste hem in a morter, an breke hem wyl; than take cowe mylke and caste ther-to, and menge hem wyl to-gederys; than put al in a panne, and lat boyle; and with ale make it to a poshotte; then hange the croddys in a pynne, and let it ouer-renne; melle the croddys with hony; then take the bladys of Barlyche, or of Percely, and stampe hem, and wrynge thorw a clothe; and so alle the grene, melle it a-mong the croddys; thenne take the cruddys that comen fro the deye, melle hem to-gederys, presse hem, and serue hem forth; an the coloure wyl ben than Motley. [Two Fifteenth-Century Cookery-Books]

xiij - Vyaund leche. Take a gode quantyte of Brawn, an Hony, and a lytil brede, and let sethe to-gederys pouder Pepir, Clowys, Maces, an Safroun, and draw it thorwe a straynoure, and chafe it a litel, and caste it in fayre dysshis, an let it kele, and than serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

xiiij - Vyaunde leche. Take Hony a gode quantite; then take pouder Pepir, and Safroun, and Canel, and caste ther-to; and then caste it on a dysshe, and let it kele, and serue forth. [Two Fifteenth-Century Cookery-Books]

xvij - Vyaund leche. Take calfes fete an hepe, and lat stepe in cold watere; then boyle hem smal; than take the brothe and gode Milke of Almaundys, and choppe the Syneys (Note: Sinews) in-to the same milk rythte smal; than boyle it ouer the fyre, and coloure it with Saunderys, and put Sugre y-now in-to the potte; and 3if thou wolt haue hym of .ij. colour, than take an coloure but half with Saunderys, and caste that othere half in a dysshe, and lat it kele; and whan it is cold, then that is y-colouryd with Saunderys, het it, and euene (Note: Euenly) melle it hote; caste hem a-bouyn the other, and lat kele, an than serue forth. Than take Sugre, a quantyte of swete Wyne, and Blaunche pouder ther-on, and make Sawce ther-of; And so colde, ley it in the dysshis, be-helyd, (Note: Covered) and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

xviij - Vyaund leche. Take a Tenche, an steue hym in a potte with Wyne; when he is y-now, pyke owt the bonys, take an stampe hem in a morter; then take a lytil of thicke Almaunde mylke, and putte ther-to; then take hem vppe, and putte hem in the brothe forsayde, that it was y-sothe in, and that y-straynid; caste ther-to Maces, Clowes, pouder Pepir, and Pouder Canelle; than caste Safron ther-to; then caste him in a dysshe, and lat hem kele; then put Vynegre, pouder Gyngere, Canel y-now in ye botmond (Note: Bottom) ther-of, vnnethe y-helyd. (Note: Scarcely covered) [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]

wine
yolks
eggs
podour
cloves
cinnamon
saffron
milk
sandalwood
ale
sugar
ginger


[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.


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:163>. Accessed on October 17, 2019, 11:42 pm.




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