9. Eine kluge spise von pflumen (A clever food of plums)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.), entitled "9. Eine kluge spise von pflumen (A clever food of plums)". [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:

9. Eine kluge spise von pflumen (A clever food of plums). Man sol nemen kriechen also so sie zitig sin und tu die in einen erinen hafen und giuz dor uf win oder wazzer, daz si wol zukinen und lazze si sieden und zustozze sie denne, daz die kern iht brechen. und slahe die durch ein sip und einen sniten schoenes brotes dar zu und honie und laz ez zugen und tu daz dor zu und win oder wazzer und giuzze ez zu dem muse mit truckem gestozzeme krute. also maht du auch wol machen kyrsenmus oder spinlinge mus.

One should take kriechen (a kind of round, small plum), also so (when) they are ripe (possibly mean dried), and put them in a clean pot and pour thereon wine or water so that the plums will expand well and let it boil. And then pound them so that the pits are broken out and hit them through a strainer. And (add) a slice fine bread there to and honey and let it happen and put that there in and wine or water and pour it on the puree with dry pounded herbs. Also you may make cherry puree or spinlinge (a different kind of plum, prunus spinosa) puree as well.



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]

plums
honey
wine
bread
herbs
cherries
prunes


[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
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[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 "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:10>. Accessed on February 27, 2020, 12:31 pm.




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