lix - Furmenty with purpaysse
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 "lix - Furmenty with purpaysse". [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:

lix - Furmenty with purpaysse. Make thin Furmenty in the maner as I sayd be-fore, saue temper it vp with Almaunden, Mylke, and Sugre, and Safroun, than take thin Purpays as a Freysshe Samoun, and sethe it in fayre Water; and when he is I-sothe y-now, bawde it and leche it [correction; sic = leche it leche it] in fayre pecys, and serue wyth Furmenty in hote Water.



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]

ffirmenty with porpeys. Take faire almondes, and wassh hem clene, and bray hem in a morter, and drawe hem with water thorgh a streynour into mylke, and caste hit in a vessell. And then take wete, and bray it in a morter, that al the hole holl be awey, and boyle hit in faire water til hit be wel ybroke and boyled ynowe. And then take hit fro the fire, and caste thereto the mylke and lete boyle. And whan hit is yboyled ynowe, and thik, caste there-to Sugur, Saffron, and salt; and then take a porpeys, and chyne him as a Samon, And seth him in faire water. And whan hit is ynowe, baude hit, and leche hit in faire peces, and serue hit forth with firmanty, and cast there-on hote water (Note: Douce MS. broth) in the dissh. [Two Fifteenth-Century Cookery-Books]

Furmente With Porpays. XX.III. IX. Take Almandes blanched. bray hem and drawe hem up with faire water, make furmente as before and cast þer furmente þerto. & messe it with Porpays. [Forme of Cury]

.lxviij. Furmente with porpays. Tak almaundes blaunched, bray hem and drawe hem up with fayre water, make furmente as byfore & cast the mylke ther to & messe it with porpays. [Fourme of Curye [Rylands MS 7]]

FURMENTE WITH PORPEYS. C. XVI. Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth. [Forme of Cury]

.Cxiiij. Frumente with porpays. Tak clene whete & bete hyt smale in a morter & fanne out clene the doust, & thanne waysch hit clene & boyle hit tyl hit be tendur & broken, & thanne tak the secunde mylke of almaundes & do therto, boyle hem to gyder tyl hit be stondyng & tak the furst mylke and alye hit up with a penne, tak up the porpays out of the furmente & lesch hem in a dische with hote water and do safroun to the furmente, & yf the porpays be salt, seeth hit by hym serlf and serve hit forth. [Fourme of Curye [Rylands MS 7]]

To make furmente with porpas in lent tak clene whet and bet it in a mortoire and vane it clene and sethe it till it be on enbreston then tak blanched almondes and grind them in a mortoire and drawe ther of swet mylk with the brothe and boile it till it be tendur and colour it with saffron and leshe thy porpas and when it is sodene lay it in dishes and serue it furthe in dysshes. [A Noble Boke off Cookry]

ffirmenty with porpeys. Take faire almondes, and wassh hem clene, and bray hem in a morter, and drawe hem with water thorgh a streynour into mylke, and caste hit in a vessell. And then take wete, and bray it in a morter, that al the hole holl be awey, and boyle hit in faire water til hit be wel ybroke and boyled ynowe. And then take hit fro the fire, and caste thereto the mylke and lete boyle. And whan hit is yboyled ynowe, and thik, caste there-to Sugur, Saffron, and salt; and then take a porpeys, and chyne him as a Samon, And seth him in faire water. And whan hit is ynowe, baude hit, and leche hit in faire peces, and serue hit forth with firmanty, and cast there-on hote water (Note: Douce MS. broth) in the dissh. [Two Fifteenth-Century Cookery-Books]

Furmente with purpeys. Take almonde mylk, and withe watur, and make thi surmente therwith, as before saide, and dresse hit forth with purpeys. [Ancient Cookery [Arundel 334]]

Furmente With Porpays. XX.III. IX. Take Almandes blanched. bray hem and drawe hem up with faire water, make furmente as before and cast þer furmente þerto. & messe it with Porpays. [Forme of Cury]

FURMENTE WITH PORPEYS. C. XVI. Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth. [Forme of Cury]

.lxviij. Furmente with porpays. Tak almaundes blaunched, bray hem and drawe hem up with fayre water, make furmente as byfore & cast the mylke ther to & messe it with porpays. [Fourme of Curye [Rylands MS 7]]

.Cxiiij. Frumente with porpays. Tak clene whete & bete hyt smale in a morter & fanne out clene the doust, & thanne waysch hit clene & boyle hit tyl hit be tendur & broken, & thanne tak the secunde mylke of almaundes & do therto, boyle hem to gyder tyl hit be stondyng & tak the furst mylke and alye hit up with a penne, tak up the porpays out of the furmente & lesch hem in a dische with hote water and do safroun to the furmente, & yf the porpays be salt, seeth hit by hym serlf and serve hit forth. [Fourme of Curye [Rylands MS 7]]

[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]

frumenty
seafood
nuts
milk
sugar
saffron
salmon


[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:59>. Accessed on August 17, 2019, 1:32 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:68>. Accessed on August 17, 2019, 1:32 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:68>. Accessed on August 17, 2019, 1:32 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:150>. Accessed on August 17, 2019, 1:32 pm.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:89>. Accessed on August 17, 2019, 1:32 pm.




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