lxiiij - Towres
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 "lxiiij - Towres". [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:

lxiiij - Towres. Take and make a gode thikke bature of 3olkys of Eyroun, and marow y-now ther-on, pouder pepir, Mace3, clowes, Safroun, Sugre, and Salt; and 3if thou wolt, a litel sothe Porke or vele y-choppid; ther-to take then the whyte of Eyroun, and strayne hem in-to a bolle; than putte a lytil Saffroun and Salt to the whyte, and sette a panne with grece ouer the fyre, and be-war that thin grece be nowt to hote; than putte a litel of the Whyte comade in the panne, and late flete al a-brode as thou makyst a pancake; then, whan it is sumwhat styf, ley thin comade of thin Eyroun, that is to saying, of the 3olkys, in the myddel, and caste by the cake round a-bowte, and close hym foure-square, and fry hem vp, and serue hem forth for Soperys in Somere. (Note: four pages and a quarter blank here in the MS)



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]

Tauorsay. Nym ye hed of ye codlyng and ye liuere, and pike out ye bones / cast therto goud poudre of piper and gyngiuer, and gif 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]

yolks
eggs
marrow
podour
pepper
cloves
saffron
sugar
salt
pork
veal
grease


[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:217>. Accessed on December 11, 2019, 9:14 pm.




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