A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood
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 "A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood". [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:

A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood. Take a chicken or taihûj partridge or black partridge or rump of veal, whichever of these is possible, and joint. Put in a pot and put with it cilantro juice, cover it with concentrated ["evaporated"] vinegar, and put in sour apples, peeled and seeded, and their seeds are moderately cut up, and some Chinese cinnamon, cloves, ginger, and white pepper. Then take as much as you like of eggyolk, and beat with it enough to coat the cooked chicken, and cover the contents of the pot with it, and ladle it out. Sprinkle it with some spices and present it, God willing.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]

blood
chicken
partridges
veal
vinegar
apples
suet
cinnamon
cloves
ginger
pepper


[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]


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:162>. Accessed on November 12, 2019, 4:00 am.




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