Perys in confyte
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 "Perys in confyte". [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:

Perys in confyte. Take hony boyle hit a lytill do ther yn sigure poudyr of galentyn & clovis brucet[?] anneyce safron & saundris & cast ther yn the peris sodyn & paryd & cutt in pecys & wyn & venyger sesyn hit up with poudyr of canell so that be broun ynow make whentheses in the same maner al but venyger & put ther to clovys & macys and ys thu will take datys mynsed & do ther to & colour hit with safron.



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]

PEERES IN CONFYT. XX.VI. XII. Take peeres and pare hem clene. take gode rede wyne & mulberes oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth. [Forme of Cury]

.Cxxx. Peerus in confyt. Take perus & pare hem clene. take gode rede wyne & mulberyes. other saundres & seeth the peres ther inne. & whan they buth y sode take hem up. make a syryp of wyne creke other vernage with blaunche poudour. other whyte sugur & poudour of ginger. & do the peres ther inne. seeth hit a litul and messe hit forth. [Fourme of Curye [Rylands MS 7]]

[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]

pears
honey
sugar
podour
anise
saffron
sandalwood
wine
vinegar
cinnamon
mace
dates


[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]

macys: Mace.


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:86>. Accessed on August 22, 2019, 4:15 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:131>. Accessed on August 22, 2019, 4:15 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:131>. Accessed on August 22, 2019, 4:15 am.




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