Blaunche de sorre
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Blaunche de sorre". [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:

Blaunche de sorre. Blaunch almonds grynd hem draw hem with swete broth make a thike mylke take brawn of capons tendyr sodyn hewyn small & grounden & temper hit up with sume of the mylke & put ther to sygure y nowghe & boyle hit as mortrus take sume of thy milke boyle hit & cast hit on a cloth as crem & have out clene the watyr & putt hit in to that othir & a ley hit up ther with put ther to a cupfull of swete wyn loke that hit be salt & serve hit forthe and on fisch days take pyke or haddocke wel sodyn or codlyng & do awey the skyn & the bones & make hit in the same maner as thu dedyst the othir & draw thy mylke with the broth of fresch congure.

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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
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