Cxxx - Brewes in Lentyn
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Cxxx - Brewes in Lentyn". [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:

Cxxx - Brewes in Lentyn. Take a fewe Fygys, and sethe hem and draw hem thorw a straynoure with Wyne; then putte ther-to a lytil Hony; then toste Brede, and Salte it; and so broune and rennyng as Brwes, serue hem in, and straw pouder Canelle y-now ther-on atte the dressoure, 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]

Cxlvij - Brwes in lentyn. Take Water and let boyle, and draw a lyer ther-to of Brede, of the cromys, with wyne y-now; lete alle ben wyne almost; then put ther-to hony a gode quantyte, that it may ben dowcet, than putte pouder Pepir ther-to, Clowys, Maces, and Saunderys, and Salt, and skalde thin (Note: Thine) brewes tender, and serue forth [correction; sic = f]. []

Cxlvij - Brwes in lentyn. Take Water and let boyle, and draw a lyer ther-to of Brede, of the cromys, with wyne y-now; lete alle ben wyne almost; then put ther-to hony a gode quantyte, that it may ben dowcet, than putte pouder Pepir ther-to, Clowys, Maces, and Saunderys, and Salt, and skalde thin (Note: Thine) brewes tender, and serue forth [correction; sic = f]. []

[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]

figs
wine
honey
bread
salt
podour
cinnamon

[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
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[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

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Searchable index of "". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?twofi:130>. Accessed on October 12, 2026, 3:32 pm.