xlv - For to make Blawnche Perrye
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "xlv - For to make Blawnche Perrye". [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:

xlv - For to make Blawnche Perrye. Take the Whyte of the lekys, an sethe hem in a potte, an presse hem vp, and hacke hem smal on a bord. An nym gode Almaunde Mylke, an a lytil of Rys, an do alle thes to-gederys, an sethe an stere it wyl, an do ther-to Sugre or hony, an dresse it yn; thanne take powderd Elys, an sethe hem in fayre Water, and broyle hem, an kytte hem in long pecys. And ley .ij. or .iij. in a dysshe, and putte thin (Note: Thine.) perrey in a-nother dysshe, an serue the to dysshys to-gederys as Venysoun with Furmenty.

Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

leeks
nuts
milk
rice
sugar
honey
seafood
venison
frumenty

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:45>. Accessed on April 20, 2024, 12:53 am.