lix - Nese Bekys
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 "lix - Nese Bekys". [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:

lix - Nese Bekys. Take Fygys and grynd hem wel; than take Freyssche [correction; sic = MS. Fyssche; A. fresshe.] Samoun and goode Freyssche Elys wyl y-sothe, and pyke owt the bonys, and grynd the Fyssche with the Fygis, and do ther-to powder Gyngere, Canelle; and take fayre past of Flowre, and make fayre cakys ryth thinne, and take of the fars, and lay on the cake, and close with a-nother; then take a Sawcere, and skoure the sydis, and close the cake, and Frye hem wyl in Oyle; and 3if thou wolt haue hym partye, coloure hym with Safroun, Percely, and Sawnderys; and serue forth for a gode fryid mete.



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]

NYSEBEK. XX.VIII. XIII. Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke in þe bothom, and let it out wiþ þy finger queynchche in a chowfer wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c. [Forme of Cury]

.Clxxj. Nysebek. Take the thrydde part of soure dokkes & flour therto & bete hit to gyder tyl yt be as towh as eny lyme. cast therto salt & do hit in a dysche. holke in the bothome. & lat hyt out with thy fyngur keyntlyche in a chawfour with oyle & fry hit wel. & whan hit is ynowh: take hit out and cast ther on suger & serve hyt forth. [Fourme of Curye [Rylands MS 7]]

[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]

figs
fish
salmon
seafood
bones
podour
ginger
cinnamon
pastry
flour
oil
saffron
parsley
sandalwood


[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:212>. Accessed on December 13, 2019, 5:26 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:172>. Accessed on December 13, 2019, 5:26 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:172>. Accessed on December 13, 2019, 5:26 pm.




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