Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready". [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:

Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready. A mortar, of white marble or of a hard wood such as chestnut, terebinth, olive, ash, boxwood, or jujube, prepared for pounding things that should by no means be pounded in copper: salt, garlic, cilantro, onion, mustard, mint, citron [leaves] and other plants and greens; and fruits, like apples, quince, and pomegranate, and meat and fat, almonds, stuffings for ka'k and bread foods, and anything else that is moist or fatty, above all if left in copper until it turns green, is altered and takes on a bad state. Of this hard wood are the spoons and ladles; and the board on which meat is cut, and the board on which ka'k and bread foods are rolled out. It should be smooth and extremely polished; and likewise the utensil with which mirkâs is made should be of white glass, glassy ceramic, or hard wood, because if it is of copper, the holes through which the ground sausage-meat passes turn green, and that mixes with the meat and it alters, as has been explained.



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]

chestnuts
olives
salt
garlic
onions
mustard
mint
citron
fruit
apples
quince
pomegranates
nuts
bread
sausage


[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).


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 Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:136>. Accessed on August 19, 2019, 10:20 pm.




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