Egredoucetes
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Egredoucetes". [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:

Egredoucetes. Tak luy3s or tenges, kerf hem in mosselis, fri hem in oille: nym vynegre / and ye thrudde perty sugur, mynce oynons, and boille smal, and clous, maces, and qibibus, and dresse hit 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]

Browne in egurdouce. (Note: D. calls this "Braune en peueruade," it is recipe 56 there) Take mighti broth of beef or of Capon, or take faire fressh brawne, and seth hit, but not ynow, And then leche hit, And cast hit into the broth; then take hole oynones, pike hem, (Note: D. pile, i.e. peel) And cast hem al hole there-to; then take Vynegre and Canell, and sette on the fire, and hete hem, and drawe hem thorgh a Streynoure, and cast hit there-to. Then take clowes, Maces, powder of peper, and cast thereto, and a litull Sawndres, And sette hit ouer the fyre and lete boyle til the oynones and the brawne ben even sodde, and not to moche; then take licour made of brede, vynegre, and wyn, and seson it vppe, and caste thereto a litul saferon to coloure hit, and salt, And serve it forth. []

Cxl - Egredouncye. Take Porke or Beef, whether the lykey, and leche it thinne thwerte [correction; sic = MS. ywerte.] ; then broyle it broun a litel, and then mynce it lyke Venyson; choppe it in sewe, then caste it in a potte and do ther-to Freyssh brothe; take Erbis, Oynonys, Percely and Sawge, and other gode erbis, then lye it vppe with Brede; take Pepir and Safroun, pouder Canel, Vynegre, or Eysel Wyne, Brothe an Salt, and let 3et (Note: It) boyle to-gederys, tylle they ben y-now, and than serue it forth rennyng [correction; sic = rennyg]. []

Egurdouce. XXI. Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth. []

.xxj. Egredouce. Take counynges or kydde & smyte hem on pecys rawe & fry hem in white grece, take raysouns of coraunce & fry hem, take oynouns perboyle hem & hewe hem smal & fry hem, take rede wyne, suger with poudour of peper, of ginger, and canel salt & cast therto, & lat hit seeth with a gode quantite of white grece & serve it forth. []

EGURDOUCE OF FYSSHE. XX.VI. XIII. Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do þerto oynouns icorue raisouns coraunce. and grete raysouns. do þerto hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth. []

.Cxxxj. Egredouce of fysche. Take loches other tenches other sooles & smyte hem on pecys. fry hem in oyle. take half wyne half vyneger. sugur & make a syryp. do therto oynouns y corve, ratsiybs corauns & grete raysouns do ther to hole spyces good poudours & salt. messe the fysche & lay the sewe a bove and serve hit forth. []

I - FOR TO MAKE EGARDUSE. Tak Lucys or Tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe. []

L - FOR TO MAKE AN EGGE DOWS. Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak reysynys and boyle hem in clene water and tak the reysynis and tak hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr yt wyth safron and serve yt forth. []

[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]

seafood
oil
vinegar
sugar
onions
cloves
mace
cubebs

[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
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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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:471>. Accessed on April 29, 2025, 7:44 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:21>. Accessed on April 29, 2025, 7:44 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:21>. Accessed on April 29, 2025, 7:44 am.