To preserve Orenges, Lemmons, and Pomecitrons.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To preserve Orenges, Lemmons, and Pomecitrons.". [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:

To preserve Orenges, Lemmons, and Pomecitrons. First shave your Orenges finely, and put them into water two dayes and two nights, changing your water three times a day then perboyle them in three severall waters, then take so much water as you think convenient for the quantity of your orenges then put in for every pound of Orenges, one pound & a half of sugar into the water, and put in two whites of Egs & beat them altogither, then set them on the fire in a brasse vessel, and when they boile, scum them very clean, and cleane them through a Jellye bag then set it on the fire & put in the orenges. Use walnuts in like manner and use Lemmons & Pomecitrons in like sort, but they must lye in water but one night.



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]

oranges
lemons
citron
sugar
eggs
gelatin
walnuts


[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 "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:168>. Accessed on August 22, 2019, 5:56 am.




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