Sauce newe for malardis
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 "Sauce newe for malardis". [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:

Sauce newe for malardis. Take brede, and blode y-boilid, and grynde it to-gedere, and draw thurw a cloth withe vynegre; do ther-to poudre gyngere, and piper, and the grece of the malarde; salt it and boile, and melle it forthe.



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]

Sawce sirer for mawdelardus. Take brede and blode iboylyd and grynde, And draw3he hit þorowghe a clothe by kynde, With venegur gode and sesounabulle, With powder of gynger, and peper abulle, And grece of mawdelarde. and boyle alle wele, And messe hit forthe Syr at þo mele. [Liber cure cocorum [Sloane MS 1986]]

[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]

ducks
bread
blood
vinegar
podour
ginger
pepper
grease
salt


[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:459>. Accessed on November 20, 2019, 5:18 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:67>. Accessed on November 20, 2019, 5:18 pm.




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