A Dish Suitable for Autumn
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 Suitable for Autumn". [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 Suitable for Autumn. Take the upper parts of year-old meat and cut up and put in an earthenware pot, and put on it Chinese cinnamon, pepper, lavender, sweet almond oil, soaked garbanzos, some cut-up boiled Swiss chard and pounded walnut meats, and cover everything with water and put on the fire until nearly done. Throw on murri made from wheat with nigella, long pepper and lavender, and finish cooking, and cover the pot with cinnamon and ginger, and ladle out and serve, God willing.



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]

cinnamon
pepper
lavender
nuts
oil
chickpeas
chard
walnuts
wheat
ginger


[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:200>. Accessed on October 19, 2019, 8:20 am.




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