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Vyande Cypre (A Cypriot Dish)
Vyande Cypre (A Cypriot Dish) is a traditional Medieval recipe for a classic oatmeal porridge or gruel that was typically served on fish days, but which could be mixed with pounded meat on meat days. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Vyande Cypre (A Cypriot Dish).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesBritish RecipesEnglish Recipes
Original Recipe
Vyande Cypre
(from A Forme of Cury)
Ꞇe mele +̅ pyke ouꞇ þe ſtonꝰ +̅ grynꝺe he̅ smale . +̅ dɼawe hem þuɼow a ſtayno. ꞇake meꝺe oþꝰ wyne yſonꝺɼyꞇ in sugꝰ +̅ ꝺo þes þꝰin · ꝺo þꝰꞇo pouꝺo +̅ salt +̅ lay hiꞇ wꞇ flo of rys · +̅ loke þt hiꞇ be ſtonꝺyng · If þu wolꞇ on fleſshe ꝺay . take hennꝰ anꝺ pork y soꝺe anꝺ grynꝺe [hem] smale +̅ ꝺo þꝰto +̅ meſſe hiꞇ forꞇh ·
Translation
A Cypriot Dish
Take meal and pick out the stones and grind it finely and pass through a strainer. Take mead or wine mixed with sugar and add this [to the ground meal]. Add to this powder and salt and thicken with rice flour and cook until stiff. If you wish, on flesh day : take cooked chicken and pork, grind them finely and add to the dish and serve it forth.
Modern Redaction
Ingredients:
200g ground oatmeal
600ml mead or wine
4 tbsp sugar
2 tbsp rice flour
Method:
Grind the oatmeal finely then pass through a strainer. Heat together the mead (or wine) and the sugar in a pan then whisk in the sifted oatmeal.
Cook for 5 minutes then work in the rice flour, whisking constantly. Continue cooking, again whisking constantly, until the mixture is stiff. Serve hot.
On a flesh day, you can add 200g cooked chicken or pork that's pounded to a paste.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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