Blaunche de sorre
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 "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:
[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]

nuts
suet
broth
milk
chicken
sugar
cream
wine
salt
fish
seafood
haddock
bones


[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:68>. Accessed on August 17, 2019, 1:41 pm.




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