lxxxv - Gaylede
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 "lxxxv - Gaylede". [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:

lxxxv - Gaylede. Take Almaunde Mylke and Flowre of Rys, and do ther-to Sugre or Hony, and Powder Gyngere and Galyngale; then take figys, an kerue hem a-to, or Roysonys y-hole, (Note: ? unstoned) or hard Wastel y-dicyd (Note: diced, cut into small squares) and coloure it with Saunderys, and sethe it and dresse hem yn.



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]

Clat. XX.III. XVIII. Take elena campana and seeþ it water. take it up and grynde it wel in a morter. temper it up with ayrenn safroun and salt and do it ouer the fire and lat it not boile. cast above powdour douce and serue it forth. [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]

nuts
milk
flour
rice
sugar
honey
podour
ginger
galingale
figs
raisins
sandalwood


[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]

galyngale:


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:85>. Accessed on October 23, 2019, 12:50 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:77>. Accessed on October 23, 2019, 12:50 am.




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