lx - Myle3 in 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 "lx - Myle3 in 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:

lx - Myle3 in Rapeye. Take Fygys and wasche hem clene, and boyle hem in wyne, and grynd hem smal, and draw hem vppe with the Wyne that they were sothyn in; than take flowre of Rys, and Wyne, and draw thorw a straynoure, and do ther-to pouder Gynger, Canelle, Mace3, Quybibe3, and then take Freyssche Samoun, other [correction; sic = othe] Pike or gode Freyssche Codlyng; sethe it wyl, and pike owt the bonys; than take perys y-coryd, and grynde hem ry3th smal and wyl with the Fyssche; than take hard 3olkys of Eyroun sothin, and grynd it wyth-al, and do it in-to thin veselle, and take with Sugre and pouder Gynger, and meng it with the farcere (Note: Farcure; stuffing) wyl, and presse hem to-gederys; than make a gode bature [correction; sic = MS. a gode a bature gode.] of Almaunde mylke and Floure, and do ther-in, and frye hem wyl in Oyle, and ley hem yn a dyssche, and pore on the Sew, and 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]

[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
wine
flour
rice
podour
ginger
cinnamon
cubebs
salmon
seafood
bones
pears
fish
yolks
eggs
sugar
nuts
milk
oil


[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]

quybibe3:


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:213>. Accessed on October 16, 2019, 5:50 am.




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