lxxxvij - Maumenye ryalle
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "lxxxvij - Maumenye ryalle". [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:
lxxxvij - Maumenye ryalle. Take Vernage, other strong Wyne of the beste that a man may fynde, an putte it on a potte, and caste ther-to a gode quantyte of pouder Canelle, and sette it on the fyre, an 3if it an hete; and thanne wrynge it soft thorw a straynoure, that the draf go nowt owte, and put on a fayre potte, and pyke fayre newe pynys, and wasshe hem clene in Wyn, and caste a gode quantyte ther-to, and take whyte Sugre ther-to, as moche as the lycoure is, and caste ther-to; and draw a few Sawnderys wyth strong wyne thorwe a straynoure, an caste ther-to, and put alle on on [sic; correction = In one] potte, and caste ther-to Clowys, a gode quantyte, and sette it on the fyre, and 3if it a boyle; then take Almaundys, and draw hem with mythty Wyne; and at the firste boyle ly it vppe with Ale, and 3if it a boyle, and sette it on the fyre, and caste ther-to tesyd brawn, (of (Note: In.) defaute of Pertriche or Capoun,) a gode quantyte of tryid Gyngere perase, (Note: ? meaning) and sesyn it vppe with pouder Gyngere, and Salt and Safroun; and 3if it is to stondyng, a-ly it with Vernage or swete Wyne, and dresse it Flat with the backe of a Sawcere in the Vernage or my3thty Wyne, and loke that thou haue Sugre y-nowe, and serue forth hote.
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]
[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]
wine
podour
cinnamon
pine_nuts
sugar
sandalwood
cloves
nuts
ale
partridges
chicken
ginger
salt
saffron
suet
[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 "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?twofi:87>. Accessed on April 17, 2024, 7:52 pm.