Custarde
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 "Custarde". [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:

Custarde. Take Vele, and smyte hit in litull peces, and wassh it clene; put hit into a faire potte with faire water, and lete hit boyle togidre; then take parcelly, Sauge, Isoppe, Sauerey, wassh hem, hewe hem, And cast hem into flessh whan hit boileth; then take powder of peper, canel, Clowes, Maces, Saffron, salt, and lete hem boyle togidre, and a goode dele of wyne with all, And whan the flessh is boyled, take it vppe fro the broth, And lete the broth kele. Whan hit is colde, streyne yolkes and white of egges thorgh a streynour, and put hem to the broth, so many that the broth be styff ynowe, And make faire cofyns, and couche iij. or iiij. peces of the flessh in the Coffyns; then take Dates, prunes, and kutte hem; cast thereto powder of Gynger and a litull Vergeous, and put to the broth, and salt; then lete the coffyn and the flessh bake a litull; And then put the broth in the coffyns, And lete hem bake till they be ynogh.



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]

Custard lumbarde. Take good creme, and ffoiles of (Note: The MS. has here and ffoiles of parcelly crossed through.) and yolkes And white of egges, and breke hem thereto, and streyne hem all thorgh a straynour till hit be so thik that it woll bere him self; And take faire Mary, And Dates, cutte in ij. or iij. and prunes, and put hem in faire coffyns of paast; And then put the coffyn in an oven, And lete hem bake till thei be hard, And then drawe hem oute, and putte the licoure into the Coffyns, And put hem into the oven ayen, And lete hem bake till they be ynogh, but cast sugur and salt in thi licour whan ye putte hit into the coffyns; And if hit be in lenton, take creme of Almondes, And leve the egges And the Mary. [Two Fifteenth-Century Cookery-Books]

To make a Custarde. A Custarde the coffyn must be fyrste hardened in the oven, and the ntake a quart of creame and fyve or syxe yolkes of egges, and beate them well together, and put them into the creame, and put in Suger and small Raysyns and Dates sliced, and put into the coffyn butter or els marrowe, but on the fyshe dates put in butter. [A Proper newe Booke of Cokerye]

To make a Custard. Breake your Egges into a bowle, and put your Creame into another bowle, and straine your egges into the creame, and put in saffron, Cloues and mace, and a little synamon and ginger, and if you will some Suger and butter, and season it with salte, and melte your butter, and stirre it with the Ladle a good while, and dubbe your custard with dates or currans. [The Good Housewife's Jewell]

[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]

veal
parsley
sage
hyssop
savory
podour
pepper
cinnamon
cloves
mace
saffron
salt
wine
broth
yolks
eggs
pie_crust
dates
prunes
ginger
verjuice


[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]

isoppe:
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
vergeous: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.
coffyn: A pastry crust, often freestanding and rectangular.


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:284>. Accessed on October 14, 2019, 8:27 am.

Searchable index of "A Proper newe Booke of Cokerye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:9>. Accessed on October 14, 2019, 8:27 am.

Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:79>. Accessed on October 14, 2019, 8:27 am.




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