Porrey Capeleyn*

Categories:	Soup   English   14th Century   onion
Original Source:	Forme of Cury
Secondary Source:	Curye on Inglysch
Cook:	Katheryn Morgan
Meeting Date:	1991-02-10
Serves:	8 Use the slider to adjust the recipe to the correct number of servings

For to make a porret chapeleyn, Tak an hundres onyons oþeran half, & tak oyle de olyf & boyle togedere in a pt; & tak almande mylk & boyle yt & do þereto. Tal an make a þynne paast of dow, & make þerof as it were ryngis. Tak & fry hem in oyle de olyue or in wyte grees & boil al togedere.

Steps

1. Cut onions into 1/2 circles. Sauteed until slightly brown in olive oil. Added almond milk.
2. Fried rings in more oil (not 1 T added to dough). Had to add oil to dough to make pliable.
3. Alteration: Add salt to recipe to taste. Soup very bland else although the long simmering (1 hr 15 min approx.) added good onion flavor to it.
   Make sure oil is very hot to properly brown dough rings. Made 8 flat rings 2-3" wide.

Note

Inexpensive

1. Is it suggestible for a Feast? General consensus yes.
2. Does it cost too much? No
3. Does it taste like ground shoeleather? Tasted good but needs salt to save from blandness. Suggest condiments at feast for do-it-yourself customizing.
4. Can it be enlarged, and if so what should be changed? Yes - nothing - keep proportions as set.