To make Florentines with Eeles for Fish dayes.
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by [name]

This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To make Florentines with Eeles for Fish dayes.". [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 make Florentines with Eeles for Fish dayes. Take great Eeles, fleye them and perboyle them a little, then take the fishe from the bones, and mince it small with some Wardens amongst it to make it to mince small, and season it with cloves and mace, pepper, Corance and Dates, and when you lay it into your paste, take a little fine Sugar and lay it upon before you cover it, and when it is halfe baked or altogither, laye a peece of sweet Butter upon cover, and a little rosewater and sugar. After the same manner, minced pyes of Eeles.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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corance: Raisins made from corinth grapes (a.k.a currants).

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Searchable index of "A Book of Cookrye". Medieval Cookery.
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