xxij - Lamprouns y-bake
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 "xxij - Lamprouns y-bake". [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:

xxij - Lamprouns y-bake. Take lamprounys and skald hem with , and make fayre paste, and couche .ij. or iij lamprounys with pouder of Gyngere, Salt, Pepir, and lat hem bake; and leche Samoun in fayre brode pecys, and bake hem in the maner be-forsayd, and thanne 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]

Lamprons ybake. Take lamprons, and scalde hem with hey; and make faire paaste, and couche ij. or iij. lamprons thereon, with pouder ginger, salt and peper, and lete bake; And leche samon in faire brode peces, and bake hem in the same maner. [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]

seafood
pastry
podour
ginger
salt
pepper
salmon


[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]

lamprouns: Lampreys.


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:239>. Accessed on August 23, 2019, 7:10 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact