xxxiv - Chardewardon
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 "xxxiv - Chardewardon". [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:

xxxiv - Chardewardon. Take Pere Wardonys, an sethe hem in Wyne or in fayre water; than take an grynd in a morter, an drawe hem thorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; than take it fro the fyre, an let kele, an caste ther-to 3olkys of Raw eyroun, tylle it be thikke; and caste ther-to pouder Gyngere y-now, an serue it in manere of Fysshe; (Note: For Rys; see Douce MS. No. 53, and the end of this recipe. A. also reads fische) an 3if if it be in lente, lef the 3olkys of Eyroun, and lat the remenaunt boyle so longe tylle it be thikke, as thow it had be temperyd wyth the 3olkys, in the maner of charde quynce; an so serue hem in maner of Rys.

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]

Chare de Wardone. Take peer Wardons, and seth hem in wine or water; And then take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure with the licour; (Note: Douce MS. with-out eny licour) And put hem in a potte with Sugur, or elle3 with clarefiede hony and canell ynowe, And lete hem boile; And then take hit from the fire, And lete kele, and caste there-to rawe yolkes of eyren, til hit be thik, and caste thereto powder of ginger ynowe; And serue hit forth in maner of Ryse. And if hit be in lenton tyme, leve the yolkes of eyren, And lete the remnaunt boyle so longe, til it be so thikk as though hit were y-tempered with yolkes of eyren, in maner as A man setheth charge de quyns; And then serue hit forth in maner of Rys. [Two Fifteenth-Century Cookery-Books]

Chared coneys, or chardwardon. Take a quarter of clarefied hony, iij. vnces of pouder peper, and putte bothe to-gidre; then toke 30 coynes and x wardones, and pare hem, and drawe oute the corkes (Note: ? cokes, or cores) at eyther ende, and seth hem in goode wort til they be soft. then bray hem in a morter; if they ben thik, putte a litull wyne to hem, and drawe hem thorgh a streynour; And then put the hony and that to-gidre, then sette al on the fire, and lete seth awhile til hit wex thikke, but sterre it well with ij. sturrers for sitting to; And then take it downe, and put there-to a quarter of an vnce of pouder ginger, And so moche of galingale, And so moche of pouder Canell, And lete it cole; then put hit in a box, And strawe pouder ginger and canell there-on: And hit is comfortable for a mannys body, And namely (Note: specially.) fore the Stomak. And if thou lust to make it white, leue the hony, And take so moch sugur, or take part of the one and part of the other/ Also in this forme thou may make chard wardon. [Two Fifteenth-Century Cookery-Books]

To mak chard wardene tak wardens and bak them in an oven then tak them out and paire them and grind them in a mortair and streyne them smothe throwghe a streyner then put them in an erthene pot and put ther to sugur till they be douced as ye think best and put ther to pouder of notmeggs guinger and granes and let the pouder be farcede put ther to powder of sanders tille it be coloured and stirr it with a pot stik and set yt on a soft fyere and let it boile till yt be stiff as leche lombard and ye put amydon or rise it is bettere and when it is cold lay it fair abrod in the coffyn and let it stond ij dais and ye liste strawe senymom upon it and a day aftur the bred is out of the ovene then set it ther in and it shalle en be hard and then ye shall mak chardquynce. [A Noble Boke off Cookry]

[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.
quynce: A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).

[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.
  <>. Accessed on July 11, 2020, 4:23 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on July 11, 2020, 4:23 am.

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