Egurdouce (recipe) - Revision history

Toad: /* Period Recipe */

2008-08-13T00:43:29Z

Period Recipe

← Older revision		Revision as of 10:43, 13 August 2008
Line 3:		Line 3:
	:'''''EGURDOUCE''. XXI.'''		:'''''EGURDOUCE''. XXI.'''

	:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast ~~�erto~~. and lat it ~~see�~~ with a gode quantite of white grece an serue it forth.		:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth.

	=== Notes ===		=== Notes ===

Toad at 22:26, 12 August 2008

2008-08-12T22:26:07Z

← Older revision		Revision as of 08:26, 13 August 2008
Line 28:		Line 28:
	Translated from middle English:		Translated from middle English:

	Egurdouce means sweet and sour, and as noted [1] there is no sweet in the excerpted recipe. I believe this is easily explained when using ~~mead~~ as a replacement of red wine; this would have been common practice to sweeten a recipe. This recipe starts with the meat of rabbit (conynges), lamb (ref: Pleyn Delit) or goat, cut in to pieces of raw meat, fry them in butter or shortening, take raisins of Coraunce (raisons or currants), and fry them. Take and parboil onion and cut them into small pieces. Add the onions to the frying meat. Take red wine, sugar, pepper, powdered ginger, cinnamon, salt and add to the meat and onions, add butter and serve.		Egurdouce means sweet and sour, and as noted [1] there is no sweet in the excerpted recipe. I believe this is easily explained when using [[Mead]] as a replacement of red wine; this would have been common practice to sweeten a recipe. This recipe starts with the meat of rabbit (conynges), lamb (ref: Pleyn Delit) or goat, cut in to pieces of raw meat, fry them in butter or shortening, take raisins of Coraunce (raisons or currants), and fry them. Take and parboil onion and cut them into small pieces. Add the onions to the frying meat. Take red wine, sugar, pepper, powdered ginger, cinnamon, salt and add to the meat and onions, add butter and serve.

	--[[User:Toad\|Toad]] 08:02, 13 August 2008 (EST)		--[[User:Toad\|Toad]] 08:02, 13 August 2008 (EST)

Toad at 22:02, 12 August 2008

2008-08-12T22:02:06Z

← Older revision		Revision as of 08:02, 13 August 2008
Line 24:		Line 24:

	[[Category:Recipes]][[Category:Forme of Cury]]		[[Category:Recipes]][[Category:Forme of Cury]]


			Translated from middle English:

			Egurdouce means sweet and sour, and as noted [1] there is no sweet in the excerpted recipe. I believe this is easily explained when using mead as a replacement of red wine; this would have been common practice to sweeten a recipe. This recipe starts with the meat of rabbit (conynges), lamb (ref: Pleyn Delit) or goat, cut in to pieces of raw meat, fry them in butter or shortening, take raisins of Coraunce (raisons or currants), and fry them. Take and parboil onion and cut them into small pieces. Add the onions to the frying meat. Take red wine, sugar, pepper, powdered ginger, cinnamon, salt and add to the meat and onions, add butter and serve.

			--[[User:Toad\|Toad]] 08:02, 13 August 2008 (EST)

Conrad Leviston: Reverted edits by 210.22.158.132 (Talk); changed back to last version by 205.234.69.161

2007-11-24T13:24:26Z

Reverted edits by 210.22.158.132 (Talk); changed back to last version by 205.234.69.161

← Older revision		Revision as of 23:24, 24 November 2007
Line 1:		Line 1:
	elzellacoba
	== Period Recipe ==		== Period Recipe ==
	From the [[Forme of Cury]].		From the [[Forme of Cury]].
	:'''''EGURDOUCE''. XXI.'''		:'''''EGURDOUCE''. XXI.'''

	:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast ~~ï¿½erto~~. and lat it ~~seeï¿½~~ with a gode quantite of white grece an serue it forth.		:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast �erto. and lat it see� with a gode quantite of white grece an serue it forth.

	=== Notes ===		=== Notes ===

210.22.158.132 at 16:05, 23 November 2007

2007-11-23T16:05:04Z

← Older revision		Revision as of 02:05, 24 November 2007
Line 1:		Line 1:
			elzellacoba
	== Period Recipe ==		== Period Recipe ==
	From the [[Forme of Cury]].		From the [[Forme of Cury]].
	:'''''EGURDOUCE''. XXI.'''		:'''''EGURDOUCE''. XXI.'''

	:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast ~~�erto~~. and lat it ~~see�~~ with a gode quantite of white grece an serue it forth.		:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast ï¿½erto. and lat it seeï¿½ with a gode quantite of white grece an serue it forth.

	=== Notes ===		=== Notes ===

205.234.69.161 at 11:45, 6 June 2007

2007-06-06T11:45:28Z

← Older revision		Revision as of 21:45, 6 June 2007
Line 3:		Line 3:
	:'''''EGURDOUCE''. XXI.'''		:'''''EGURDOUCE''. XXI.'''

	:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast ~~�erto~~. and lat it ~~see�~~ with a gode quantite of white grece an serue it forth.		:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast �erto. and lat it see� with a gode quantite of white grece an serue it forth.

	=== Notes ===		=== Notes ===

Conrad Leviston: Category:RecipesCategory:Forme of Cury

2004-08-11T00:54:20Z

Category:Recipes Category:Forme of Cury

← Older revision		Revision as of 10:54, 11 August 2004
Line 22:		Line 22:

	-->		-->

			[[Category:Recipes]][[Category:Forme of Cury]]

Tobin: imported recipe, empty redaction is currently hidden.

2003-12-10T04:32:28Z

imported recipe, empty redaction is currently hidden.

New page

== Period Recipe ==
From the [[Forme of Cury]].
:'''''EGURDOUCE''. XXI.'''

:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast �erto. and lat it see� with a gode quantite of white grece an serue it forth.

=== Notes ===
* ''Egurdouce''. The term expresses ''piccante dolce'', a mixture of sour and sweet; but there is nothing of the former in the composition. Vide Gloss.