Bursews (recipe) - Revision history

User 144: Reverted edits by 209.160.73.62 (Talk); changed back to last version by Cian

2007-09-19T17:42:11Z

Reverted edits by 209.160.73.62 (Talk); changed back to last version by Cian

← Older revision		Revision as of 03:42, 20 September 2007
Line 3:		Line 3:
	:'''''BURSEWS''. XX.VIII. XIX.'''		:'''''BURSEWS''. XX.VIII. XIX.'''

	:Take Pork, ~~see�~~ it and grynde it smale ~~wi�~~ sodden ayren. do ~~�erto~~ gode powdours and hole spices and salt with sugur. make ~~�erof~~ smale balles, and cast hem in a ''batour'' of ayren.		:Take Pork, see� it and grynde it smale wi� sodden ayren. do �erto gode powdours and hole spices and salt with sugur. make �erof smale balles, and cast hem in a ''batour'' of ayren. & wete hem in flour. and frye hem in grece as ''frytours''. and serue hem forth.

			=== Notes ===
			* ''Bursews''. Different from ''Bursen'' in No. 11; therefore qu. etymon.
			* ''Batour''. batter.
			* ''frytours''. fritters.

			== Modern Recipe ==
			[[Image:Bursews.jpg\|Bursews]]
			=== Ingredients ===
			* 500 g ground [[Pork]]
			* 1 soft boiled [[Egg]]
			* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]
			* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]
			* 2 [[Egg]]s, lightly beaten
			* 1/2 cup [[Wholemeal Flour]]

			=== Method ===
			# Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls.
			# Coat each ball first in egg and then flour. Fry in a good layer of oil, I used about 1/2 inch in bottom of pan
			We found these tasted great with a light mustard sauce for dipping them into.

			YiS to medieval food,<br>
			Nicolette Dufay

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

209.160.73.62 at 11:00, 19 September 2007

2007-09-19T11:00:23Z

← Older revision		Revision as of 21:00, 19 September 2007
Line 3:		Line 3:
	:'''''BURSEWS''. XX.VIII. XIX.'''		:'''''BURSEWS''. XX.VIII. XIX.'''

	:Take Pork, ~~see�~~ it and grynde it smale ~~wi�~~ sodden ayren. do ~~�erto~~ gode powdours and hole spices and salt with sugur. make ~~�erof~~ smale balles, and cast hem in a ''batour'' of ayren~~. & wete hem in flour. and frye hem in grece as ''frytours''. and serue hem forth~~.		:Take Pork, see� it and grynde it smale wi� sodden ayren. do �erto gode powdours and hole spices and salt with sugur. make �erof smale balles, and cast hem in a ''batour'' of ayren.

	=== Notes ===
	* ''Bursews''. Different from ''Bursen'' in No. 11; therefore qu. etymon.
	* ''Batour''. batter.
	* ''frytours''. fritters.

	== Modern Recipe ==
	[[Image:Bursews.jpg\|Bursews]]
	=== Ingredients ===
	* 500 g ground [[Pork]]
	* 1 soft boiled [[Egg]]
	* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]
	* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]
	* 2 [[Egg]]s, lightly beaten
	* 1/2 cup [[Wholemeal Flour]]

	=== Method ===
	# Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls.
	# Coat each ball first in egg and then flour. Fry in a good layer of oil, I used about 1/2 inch in bottom of pan
	We found these tasted great with a light mustard sauce for dipping them into.

	YiS to medieval food,<br>
	Nicolette Dufay

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

Cian: Reverted edits by 219.138.204.162 (Talk); changed back to last version by Cian

2007-09-18T23:49:53Z

Reverted edits by 219.138.204.162 (Talk); changed back to last version by Cian

← Older revision		Revision as of 09:49, 19 September 2007
Line 3:		Line 3:
	:'''''BURSEWS''. XX.VIII. XIX.'''		:'''''BURSEWS''. XX.VIII. XIX.'''

	:Take Pork, ~~see�~~ it and grynde it smale ~~wi�~~ sodden ayren. do ~~�erto~~ gode powdours and hole spices and salt with sugur. make ~~�erof~~ smale balles, and cast hem in a ''batour'' of ayren.		:Take Pork, see� it and grynde it smale wi� sodden ayren. do �erto gode powdours and hole spices and salt with sugur. make �erof smale balles, and cast hem in a ''batour'' of ayren. & wete hem in flour. and frye hem in grece as ''frytours''. and serue hem forth.

			=== Notes ===
			* ''Bursews''. Different from ''Bursen'' in No. 11; therefore qu. etymon.
			* ''Batour''. batter.
			* ''frytours''. fritters.

			== Modern Recipe ==
			[[Image:Bursews.jpg\|Bursews]]
			=== Ingredients ===
			* 500 g ground [[Pork]]
			* 1 soft boiled [[Egg]]
			* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]
			* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]
			* 2 [[Egg]]s, lightly beaten
			* 1/2 cup [[Wholemeal Flour]]

			=== Method ===
			# Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls.
			# Coat each ball first in egg and then flour. Fry in a good layer of oil, I used about 1/2 inch in bottom of pan
			We found these tasted great with a light mustard sauce for dipping them into.

			YiS to medieval food,<br>
			Nicolette Dufay

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

219.138.204.162 at 16:18, 18 September 2007

2007-09-18T16:18:50Z

← Older revision		Revision as of 02:18, 19 September 2007
Line 3:		Line 3:
	:'''''BURSEWS''. XX.VIII. XIX.'''		:'''''BURSEWS''. XX.VIII. XIX.'''

	:Take Pork, ~~see�~~ it and grynde it smale ~~wi�~~ sodden ayren. do ~~�erto~~ gode powdours and hole spices and salt with sugur. make ~~�erof~~ smale balles, and cast hem in a ''batour'' of ayren~~. & wete hem in flour. and frye hem in grece as ''frytours''. and serue hem forth~~.		:Take Pork, see� it and grynde it smale wi� sodden ayren. do �erto gode powdours and hole spices and salt with sugur. make �erof smale balles, and cast hem in a ''batour'' of ayren.

	=== Notes ===
	* ''Bursews''. Different from ''Bursen'' in No. 11; therefore qu. etymon.
	* ''Batour''. batter.
	* ''frytours''. fritters.

	== Modern Recipe ==
	[[Image:Bursews.jpg\|Bursews]]
	=== Ingredients ===
	* 500 g ground [[Pork]]
	* 1 soft boiled [[Egg]]
	* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]
	* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]
	* 2 [[Egg]]s, lightly beaten
	* 1/2 cup [[Wholemeal Flour]]

	=== Method ===
	# Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls.
	# Coat each ball first in egg and then flour. Fry in a good layer of oil, I used about 1/2 inch in bottom of pan
	We found these tasted great with a light mustard sauce for dipping them into.

	YiS to medieval food,<br>
	Nicolette Dufay

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

Cian: Reverted edits by 122.18.67.152 (Talk); changed back to last version by AuntieNic

2007-06-14T03:25:37Z

Reverted edits by 122.18.67.152 (Talk); changed back to last version by AuntieNic

← Older revision		Revision as of 13:25, 14 June 2007
Line 3:		Line 3:
	:'''''BURSEWS''. XX.VIII. XIX.'''		:'''''BURSEWS''. XX.VIII. XIX.'''

	:Take Pork, ~~see�~~ it and grynde it smale ~~wi�~~ sodden ayren. do ~~�erto~~ gode powdours and hole spices and salt with sugur. make ~~�erof~~ smale balles, and cast hem in a ''batour'' of ayren.		:Take Pork, see� it and grynde it smale wi� sodden ayren. do �erto gode powdours and hole spices and salt with sugur. make �erof smale balles, and cast hem in a ''batour'' of ayren. & wete hem in flour. and frye hem in grece as ''frytours''. and serue hem forth.

			=== Notes ===
			* ''Bursews''. Different from ''Bursen'' in No. 11; therefore qu. etymon.
			* ''Batour''. batter.
			* ''frytours''. fritters.

			== Modern Recipe ==
			[[Image:Bursews.jpg\|Bursews]]
			=== Ingredients ===
			* 500 g ground [[Pork]]
			* 1 soft boiled [[Egg]]
			* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]
			* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]
			* 2 [[Egg]]s, lightly beaten
			* 1/2 cup [[Wholemeal Flour]]

			=== Method ===
			# Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls.
			# Coat each ball first in egg and then flour. Fry in a good layer of oil, I used about 1/2 inch in bottom of pan
			We found these tasted great with a light mustard sauce for dipping them into.

			YiS to medieval food,<br>
			Nicolette Dufay

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

122.18.67.152 at 02:41, 14 June 2007

2007-06-14T02:41:24Z

← Older revision		Revision as of 12:41, 14 June 2007
Line 3:		Line 3:
	:'''''BURSEWS''. XX.VIII. XIX.'''		:'''''BURSEWS''. XX.VIII. XIX.'''

	:Take Pork, ~~see�~~ it and grynde it smale ~~wi�~~ sodden ayren. do ~~�erto~~ gode powdours and hole spices and salt with sugur. make ~~�erof~~ smale balles, and cast hem in a ''batour'' of ayren~~. & wete hem in flour. and frye hem in grece as ''frytours''. and serue hem forth~~.		:Take Pork, see� it and grynde it smale wi� sodden ayren. do �erto gode powdours and hole spices and salt with sugur. make �erof smale balles, and cast hem in a ''batour'' of ayren.

	=== Notes ===
	* ''Bursews''. Different from ''Bursen'' in No. 11; therefore qu. etymon.
	* ''Batour''. batter.
	* ''frytours''. fritters.

	== Modern Recipe ==
	[[Image:Bursews.jpg\|Bursews]]
	=== Ingredients ===
	* 500 g ground [[Pork]]
	* 1 soft boiled [[Egg]]
	* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]
	* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]
	* 2 [[Egg]]s, lightly beaten
	* 1/2 cup [[Wholemeal Flour]]

	=== Method ===
	# Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls.
	# Coat each ball first in egg and then flour. Fry in a good layer of oil, I used about 1/2 inch in bottom of pan
	We found these tasted great with a light mustard sauce for dipping them into.

	YiS to medieval food,<br>
	Nicolette Dufay

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

AuntieNic: /* Modern Recipe */

2005-10-02T05:07:50Z

Modern Recipe

← Older revision		Revision as of 15:07, 2 October 2005
Line 11:		Line 11:

	== Modern Recipe ==		== Modern Recipe ==
	[[Image:Bursews.jpg]]		[[Image:Bursews.jpg\|Bursews]]
	=== Ingredients ===		=== Ingredients ===
	* 500 g ground [[Pork]]		* 500 g ground [[Pork]]

AuntieNic at 03:41, 7 July 2005

2005-07-07T03:41:06Z

← Older revision		Revision as of 13:41, 7 July 2005
Line 13:		Line 13:
	[[Image:Bursews.jpg]]		[[Image:Bursews.jpg]]
	=== Ingredients ===		=== Ingredients ===
	~~<div style="float:right; margin: 0 0 1em 1em;">~~* 500 g ground [[Pork]]		* 500 g ground [[Pork]]
	* 1 soft boiled [[Egg]]		* 1 soft boiled [[Egg]]
	* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]		* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]
	* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]		* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]
	* 2 [[Egg]]s, lightly beaten		* 2 [[Egg]]s, lightly beaten
	* 1/2 cup [[Wholemeal Flour]]~~</div>~~		* 1/2 cup [[Wholemeal Flour]]

	=== Method ===		=== Method ===

AuntieNic at 03:40, 7 July 2005

2005-07-07T03:40:42Z

← Older revision		Revision as of 13:40, 7 July 2005
Line 11:		Line 11:

	== Modern Recipe ==		== Modern Recipe ==
	~~<div style="float:right; margin: 0 0 1em 1em;">~~[[Image:Bursews.jpg]]~~</div>~~		[[Image:Bursews.jpg]]
	=== Ingredients ===		=== Ingredients ===
	* 500 g ground [[Pork]]		<div style="float:right; margin: 0 0 1em 1em;">* 500 g ground [[Pork]]
	* 1 soft boiled [[Egg]]		* 1 soft boiled [[Egg]]
	* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]		* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]]
	* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]		* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]]
	* 2 [[Egg]]s, lightly beaten		* 2 [[Egg]]s, lightly beaten
	* 1/2 cup [[Wholemeal Flour]]		* 1/2 cup [[Wholemeal Flour]]</div>

	=== Method ===		=== Method ===

AuntieNic at 03:37, 7 July 2005

2005-07-07T03:37:01Z

← Older revision		Revision as of 13:37, 7 July 2005
Line 11:		Line 11:

	== Modern Recipe ==		== Modern Recipe ==
	[[Image:Bursews.jpg]]		<div style="float:right; margin: 0 0 1em 1em;">[[Image:Bursews.jpg]]</div>
	=== Ingredients ===		=== Ingredients ===
	* 500 g ground [[Pork]]		* 500 g ground [[Pork]]