xxxvj - Pokerounce
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "xxxvj - Pokerounce". [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:

xxxvj - Pokerounce. Take Hony, and caste it in a potte tyl it wexe chargeaunt y-now; take and skeme it clene. Take Gyngere, Canel, and Galyngale, and caste ther-to; take whyte Brede, and kytte to trenchours, (Note: two trenchers, big slices) and toste ham; take thin paste whyle it is hot, and sprede it vppe- on thin trenchourys with a spone, and plante it with Pynes, and serue forth [correction; sic = f].

Related Recipes





pynes: Pine nuts.





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