Clat
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "Clat". [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:

Clat. XX.III. XVIII. Take elena campana and seeþ it water. take it up and grynde it wel in a morter. temper it up with ayrenn safroun and salt and do it ouer the fire and lat it not boile. cast above powdour douce and serue it 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]

.lxxvj. Elate. Tak Elna campana & seeth hit in water, tak hit up & grynde hit wel in a morter, temper hit up with ayroun & safroun & do it over the fyre & lat it not boyle, cast a bove poudour douce & serve forth. [Fourme of Curye [Rylands MS 7]]

lxxxv - Gaylede. Take Almaunde Mylke and Flowre of Rys, and do ther-to Sugre or Hony, and Powder Gyngere and Galyngale; then take figys, an kerue hem a-to, or Roysonys y-hole, (Note: ? unstoned) or hard Wastel y-dicyd (Note: diced, cut into small squares) and coloure it with Saunderys, and sethe it and dresse hem yn. [Two Fifteenth-Century Cookery-Books]

[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]

elecampane
eggs
saffron
salt
podour


[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]

ayrenn: Eggs. (from German)


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 "Forme of Cury". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?forme:77>. Accessed on October 16, 2021, 7:30 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?fourm:77>. Accessed on October 16, 2021, 7:30 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?twofi:85>. Accessed on October 16, 2021, 7:30 pm.




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