(Compost)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Tuscan Cookery Book (Italy, ~1400 - Ariane Helou, trans.), entitled "(Compost)". [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:

Another preparation. Take finely minced radishes, anise, fennel seeds, and set them to cook in must; and cook them so much that the must is reduced to half: and with this must dilute the mustard. Then take small turnips (rape piccioli) and turnips (naponi), and quince, and apples, cut into four pieces, and pears cut in half, and whole carrots, and parsley roots, and fennel bulbs, and set all of these things to cook. And when they are cooked, arrange them in order in a clean jar, interspersing the diluted mustard on top, in the aforementioned batches. And if you like, you can put in some honey; and this can be made with sugar and cinnamon diluted with the aforementioned things and with vinegar, and put it away and serve it.



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]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

radishes
anise
fennel
suet
mustard
turnips
quince
apples
pears
pasternaks
parsley
honey
sugar
cinnamon
vinegar


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

quince: A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).
carrots:


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Tuscan Cookery Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anoni:63>. Accessed on October 23, 2019, 2:50 am.




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