To make Florentines with Eeles for Fish dayes.
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 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
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]

seafood
fish
bones
pears
cloves
mace
pepper
currants
dates
pastry
sugar
butter
rosewater
pies


[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]

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


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:89>. Accessed on December 13, 2019, 5:46 pm.




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