xij - Vn Vyaunde Furne3 san3 noum de chare
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 "xij - Vn Vyaunde Furne3 san3 noum de chare". [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:

xij - Vn Vyaunde Furne3 san3 noum de chare. Take stronge Dow, and make a cake sumdele thicke, and make it tow; than take larde3 of Venysoun, or a bere, or of a Bere, and kerue hem thinne as Fylettes of Porke, and lay thin lardys square as a chekyr, and ley ther-vppe a tyne y-makyd of Eyroun vppe-on the tyne; ley thin farsure, y-makyd of Hennys, and of Porke, of Eyroun, and myid brede, and Salt, and chese, yf thou it hast; and that it be makkyd at .iiij. tymes. Fyrst make thus thin whyte farsure: grynd in a mortere, Gyngere, Canelle, Galyngale; take then almaundys and floure of Rys, and a party of Fleysshe, and caste ther-to in a mortere, and grynd ry3th smal, and temper it with Eyroun. thus make thin 3elow Farsure: nym Safroun, Gyngere, Canel, Galyngale, Brede, and a partye of thin Fleyssche, and grynd it smal in the mortere, and temper it vppe with Eyroun. The thryd maner schal ben blake: nym Gyngere, Canelle, Galyngale, Brede, Eyroun, and Old chese; nym than Percely, and grynd it smal in a mortere, and wryng it and do it vppe; and do it to thin Fleyssche, and ther-with coloure thin fayre partye of Fleyssche, and ley a party of thin Fleyssche on .iiij. quarterys, but that the brede be as thin cake; take then and ley ther-vppe-on thin Fleyssche, and lay ther-vppe-on a grece; a-boue thin grece ley thi cyvey; nym thin thridde cours of thin Flessche, and lay as brode as thin cake, and than grece, and ther a-bouyn, a cyvey. ley the iiij. course of thin Fleyssche on .iiij. quarterys as brode as thin cake, and than grece, and than a-boue, a cyuey. The .v. cours of thin Fleyssche, ley as brode as thine cake, and then grece, and than aboue, a cyuey. Nym the .vj. cours, and lay as brode as thin cake, and than grece, and than a cyuey. Nym the .viij. cours of the Fleysshe, and lay as brode as thin cake on .iiij. quarterys, and grece, and than a cyvey; and a lytel bake hem, 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]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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.

[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]


[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:229>. Accessed on July 3, 2020, 8:47 am.

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