A Dish of Pullets Suitable for the Aged and Those with Moistnesses
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 of Pullets Suitable for the Aged and Those with Moistnesses". [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 of Pullets Suitable for the Aged and Those with Moistnesses. Clean a fat pullet and put in a pot and put with it the white part of onions, soaked garbanzos, pepper, cumin, caraway, anise, oil and salt. And when it boils, throw in rue and cinnamon. When it is done, cover with many eggyolks and pounded almonds and clove and lavender, and ladle out and serve.



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]

chicken
onions
chickpeas
pepper
cumin
caraway
anise
oil
salt
rue
cinnamon
nuts
cloves
lavender


[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:202>. Accessed on October 20, 2019, 2:59 am.




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