Malmens bastard
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 "Malmens bastard". [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:

Malmens bastard. Take a potell of clarefied hony, and a pounde of pynes, (Note: D. pepyr pynes.) and I. pounde of Reysons of coraunce, Saundres, pouder canell, And ij. galons of wyne or ale, and pouder peper, and cast al in a potte, And skeme hit clene; And then take iij. ýi. pounde (Note: 3 pounds of pounded) Almondes, (Note: Amydones, Douce MS. which adds, a galone of wyne, and a gode quantite of vynegre and lete) and stepe to-gidre, And drawe hem thorgh a streynour; And whan the potte boyleth, cast the licour to, and aley hit vp al stonding; And then take pouder ginger, salt in (Note: Douce MS. and) saffron, and ceson hit vppe, and serue hit forth in a dissh al hote, and salt; And cast pouder ginger thereon in the dissh, and serue it 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]

lxxxviij - Mammenye bastarde. Take a potelle of Clarifiyd Hony, and a pounde of Pynys, and a pounde of Roysouns Coraunce, and a pound of Saunderys, and pouder canelle, and .ij. galouns of Wyne or Ale, and a pound of Pepir, and caste alle on a potte, and skym yt; than take .iij. pounde of Amyndons, and a galon of Wyne, and a gode galon of Venegre, and let stepe vp to-gederys, and draw thorw a straynoure; an whan the potte boylith, caste the lycoure ther-to, an lat it be alle stondyng; than take pouder Gyngere, Salt and Safron, an sesyn it vppe, an serue alle flat on a dysshe, all hote, an caste pouder Gyngere ther-on, an serue forth [correction; sic = f]. [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]

honey
pine_nuts
pepper
raisins
currants
sandalwood
podour
cinnamon
wine
ale
nuts
amidon
vinegar
ginger
salt
saffron


[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]

pynes: Pine nuts.
coraunce: Raisins made from corinth grapes (a.k.a currants).
amydones:


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:380>. Accessed on October 15, 2019, 3:00 pm.




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