Soupes Chamlayn
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Soupes Chamlayn". [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:
Soupes Chamlayn. Take wyne canell poudyr of gynger & sigure of eche a porcon stamp hit a while to gedyr hong a streynour ovir a vessell let hit hong stillk ij or iij hourys take payndemayn & cut yn maner of brewys tost hem ovyr both sydys & cast on blaunch poudyr & the syrip abovyn & serve hit forth.
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
cinnamon
podour
ginger
sugar
[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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?wagst:177>. Accessed on August 17, 2019, 1:54 pm.
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