xiij - Vn Vyaunde furnez san3 nom de chare
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 "xiij - Vn Vyaunde furnez san3 nom 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:

xiij - Vn Vyaunde furnez san3 nom de chare. Take flowre, Almaunde milke, and Safroune, and make ther-of .iiij. tynez, and frye thi tynez in Oyle; nym then Almaundys, and draw ther-of mylke ry3t thikke; nym mace3, Quybibe3, and floure of Rys, Canelle, Galyngale; take thenne haddok, Creue3, Perchys, Tenche3, and sethe; whan they ben sothyn, take thin fyssche from the bonys, and bray it ry3t smal with thin Spicerye to-gederys, and make ther-of thin farsure. Whan it is y-makyd, departe it in .iiij. partyis, that o partye whyte, that other 3elow, the thrydde grene, the ferthe blak coloure with Fygys, Roysonys, an Datys; take the firste cours of the Fyssche, of al the .iiij. cours, and ley on thin cyvey a-bouyn thin Fyssche, in .iiij. quarterys, as a chekyr, as brode as thin cake, and caste a-bouyn Sugre of Alysaundre, and ther-vppe-on thine tyne. Nym an-other cours, and ley on thi .iiij. quarterys as brode as thin tyne, and ther-vppe-on thin Sugre. Nym the thrydde cours of thin Fyssche, and ley on .iiij. quarterys, and caste a-boue Sugre, and a tyne. Nym the .iiij. cours a-cordant to thin other, a-thenched (Note: ?pinched, A. reads, "a-thenched to-gedre aboue a hole, as a rose." ) to-geder, an a-boue a hole as a rose, and cetera.



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]

flour
nuts
milk
saffron
oil
cubebs
rice
cinnamon
galingale
seafood
tenche
fish
bones
figs
raisins
dates
sugar
alexander
roses


[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:
galyngale:
alysaundre: Black Loveage (Smyrnium olusatrum).


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:230>. Accessed on December 6, 2019, 2:28 pm.




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