Jellied fish
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Jellied fish". [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:

Jellied fish. Take the skull of a calf, boil it well, clean it and then boil it till it is done. Take a little of the skin from it and 1/2 lb of almonds, grind that up together and pass it through a peppered cloth. Add sugar and ginger and boil the fish in this. Serve it - it will gel quickly.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

62 How one should make jellied fish. Take pike and carp and slaughter them and scale them and cut the fish up in pieces and wash them thoroughly and cleanly. Put them in a trough, put the scales in a pan and wine thereon, let it boil well. Afterwards strain it well through a cloth bag. After that put the fish over the fire and add to it that which was strained off. Next put good wine therein, and if you would make it good, you could also put one or two quarts of Malavosia in it, as much as you would like. And color it nicely yellow and salt it, taste it and let it cook until it is enough. Afterwards lay the fish in a bowl and sprinkle the bowl beforehand with mace, cinnamon and raisins. After that put the broth on the fire and put sugar, ginger and cinnamon therein, and taste it, until it is good. Afterwards pour it in the bowl and throw almonds in it, as many as you would have. If you are afraid that it will not become firm, then you could let a little isinglass cook in it. We have made two dishes, one with eight pieces and one with six pieces, and have used for it four quarts of good old Würzburger wine and three quarts of Malavosia. []

Jellied fish. Take the resin of cherry trees, dry it and grind it and put that into the jelly while it is hot. It will gel quickly. []

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

fish
calf
nuts
sugar
ginger

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?altek:45>. Accessed on April 17, 2026, 6:31 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:62>. Accessed on April 17, 2026, 6:31 pm.