lxviij - Bruet of Almaynne in lente
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "lxviij - Bruet of Almaynne in lente". [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:

lxviij - Bruet of Almaynne in lente. Take fyne thikke Mylke of Almaundys; take datys, an mynce hem smal ther-on; take Sugre y-nowe, and straw ther-on, and a lytil flowre of Rys; sylt, (Note: ? sprinkle.) and serue forth whyte, and loke that it be rennyng.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:68>. Accessed on October 23, 2019, 1:02 am.

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