Viaund ryall
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 "Viaund ryall". [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:

Viaund ryall. Grynd reysons draw with bastard clare osey or othir swete wyn the best thu may gete take datys cut grete reysons of coraunce clovis macys pynes & floure of canel yf thu have hit pure hit in a pot & som of the good wyn ther with when hit ys boyled y nowghe take the syrip of the resons & the creme of almonds & past ryall & pynad and gobet ryal & gynger in confite & claryfyd quynsys or chard wardys poudyr poudyr of canell do al thes to gedyr yn a pot set hit on the fyre stere hit wel when hit ys at the boylyng take hit of loke hit be doucet and that hit have y nowgh of poudres & somdell of salt deresse hit forth as a flate potage & yf thu serve hit forth colour hit with blossemys of safron have fisch braune sodyn tendyr & draw yn thorowgh a streynour & colour hit with safron that hit be as brythe as lambur when hit ys cold floresch the sewe ther with in dysches & serve hit forthe.



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]

raisins
suet
wine
dates
currants
mace
pine_nuts
flour
cinnamon
cream
nuts
pastry
ginger
quince
chard
podour
salt
saffron
fish


[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]

coraunce: Raisins made from corinth grapes (a.k.a currants).
macys: Mace.
pynes: Pine nuts.
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
quynsys:


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:98>. Accessed on October 14, 2019, 9:49 am.




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