Buttered Wortes
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 "Buttered Wortes". [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:

Buttered Wortes. Take al maner of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on the fire with faire water; put there-to clarefied buttur a grete quantite. Whan thei ben boyled ynogh, salt hem; late none otemele come there-in. Dise brede small in disshes, and powre on the wortes, and serue hem 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]

To mak buttered wortes tak good erbes and pik them and wesche them and shred them and boile them in watur put ther to clarified buttur a good quantite and when they be boiled salt them and let none otemele cum ther in then cutt whit bred thyn in dysshes and pour on the wort. [A Noble Boke off Cookry]

To make buttyrd Wortys. Take all maner of gode herbys that ye may gette pyke them washe them and hacke them and boyle them vp in fayre water and put ther to butture clarefied A grete quantite And when they be boylde enowgh salt them but let non Ote mele come ther yn And dyse brede in small gobbetts & do hit in dyshys and powre the wortes A pon and serue hit furth. [Gentyll manly Cokere (MS Pepys 1047)]

To mak buttered wortes tak good erbes and pik them and wesche them and shred them and boile them in watur put ther to clarified buttur a good quantite and when they be boiled salt them and let none otemele cum ther in then cutt whit bred thyn in dysshes and pour on the wort. [A Noble Boke off Cookry]

To make buttyrd Wortys. Take all maner of gode herbys that ye may gette pyke them washe them and hacke them and boyle them vp in fayre water and put ther to butture clarefied A grete quantite And when they be boylde enowgh salt them but let non Ote mele come ther yn And dyse brede in small gobbetts & do hit in dyshys and powre the wortes A pon and serue hit furth. [Gentyll manly Cokere (MS Pepys 1047)]

Butturd Wortys. Take al maner of good herbes that thu mayste gete peke hem wesche hem hewe hem boyle hem in fayre watyr put buttyr ther to claryfyyd a grete dell when they be boylyd y now salte hem lete non otemele come ther yn dyse brede too smale gobettys and do yn dyschys and powre there wortys ther upon and serve hem forth. [Recipes from the Wagstaff Miscellany]

[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]

butter
worts
herbs
pork
salt
oats
bread


[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]

wortes: Greens. Any number of leafy herbs.


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:260>. Accessed on April 4, 2020, 4:39 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:146>. Accessed on April 4, 2020, 4:39 pm.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:18>. Accessed on April 4, 2020, 4:39 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:5>. Accessed on April 4, 2020, 4:39 pm.




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