lxxv - Spyneye
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 "lxxv - Spyneye". [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:

lxxv - Spyneye. Take the Flowtherys of Hawthorun; boyle hem and presse hem, bray hem smal, temper hem vppe wyth Almaunde Milke, and lye it with Abyndoun (Note: Amydon.) and Gratyd brede and flowre of Rys; take Sugre y-now and put ther-to, or Hony in defawte, and colowre it wyth the same that the flowrys ben, and serue forth [correction; sic = f].



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]

Spynee. XX.II.XVII. Take and make gode thik Almaund mylke as tofore. and do þerin of flour of hawthorn. and make it as a rose. & serue it forth. [Forme of Cury]

.lvj. Spynee. Tak and make fode thikke almaund mylke as to fouer & do ther inne floures of hawthorun and make it as a rose & serve forth. [Fourme of Curye [Rylands MS 7]]

XLVI - FOR TO MAKE SPINE. Nym the flowrys of the haw thorn clene gaderyd and bray hem al to dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and wyth eyryn wel rykke and boyle it and messe yt forth and flowrys and levys abovyn on. [Forme of Cury]

[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]

hawthorn
nuts
milk
amidon
bread
flour
rice
sugar
honey
flowers


[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]

amydon:


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:75>. Accessed on April 4, 2020, 6:41 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:56>. Accessed on April 4, 2020, 6:41 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:56>. Accessed on April 4, 2020, 6:41 pm.




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