Welkes boyled
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 "Welkes boyled". [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:

Welkes boyled. Take welkes, and caste hem in colde water, And lete hem boyle but a litull; And caste hem oute of the vessell, And pike hem oute of the shell, and pike awey the horn of hem, and wassh hem and rubbe hem well in colde water and salt, in two or thre waters; And serue hem colde, And caste vppon hem leves of parcelly ywet in vinegre, And sauce to hem is vynegre.



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]

Welkes Boyled. Do welkes yn a pott with watyr so that they may flete ther yn set hem on a esy fyre let hem seth sokyngly & long then take hem up & poure a wey the watyr & pyke the fisch out of the shill with a pikke & take of the hatte fro the hedde so hem on a vessell with a lytyll cold watyr so that they be unnethe helyd & a grete dele of salt & scoure the welkes well with thyn hond let all the slyme goo of & wesch hem yn othir iiij waters & ley hem yn othir clene water till thu serve hem forth then do hem a brode yn dysches & strew on fayles of percelley. [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]

whelks
salt
parsley
vinegar


[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]


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:438>. Accessed on December 13, 2019, 4:03 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:183>. Accessed on December 13, 2019, 4:03 pm.




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