xl - Puddyng of purpaysse
Prepared for [event name] on [date]
by [name]

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

xl - Puddyng of purpaysse. Take the Blode of hym, and the grece of hym self, and Ote-mele, and Salt, and Pepir, and Gyngere, and melle these to-gederys wel, and than putte this in the Gutte of the purpays, and than lat it sethe esyli, and not hard, a good whylys; and than take hym vppe, and broyle hym a lytil, and than serue forth [correction; sic = f].

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:193>. Accessed on July 12, 2020, 10:41 pm.

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