27. Ein gut getrahte (A good grain)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "27. Ein gut getrahte (A good grain)". [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:

27. Ein gut getrahte (A good grain). Nim gebratene eyern und ro sur epfele und nim under wahsen fleisch gesoten. und nim pfeffer und saffran. daz stoz zu sammene. und mache ez weich mit roen eyeren. so mache ein blat von eyern und zu teile daz. fülle dar uf die matiern. daz glich werde. so wint daz blat zu sammene und machez naz von eyer teyge und legez in siedenz smaltz und bach ez harte. so stecke dodurch einen spiz. und legez zu dem viure. und beslahez eins mit eyern und eins mit smaltze. mit zwein swammen also lange biz daz ez singe und rot werde und gibz hin.

Take roasted eggs and raw tart apples and take boiled meat, from a very young, not yet grown animal. And take pepper and saffron. Pound them together and make it white with raw eggs. So make a leaf of eggs and make it into parts. Fill thereon the matter, which is the same. (Fill them equally.) So bind the leaf together and make it wet from egg dough and lay it in boiling fat and bake it hard. So stick there through a spit and lay it to the fire. And endore a covering on it, once with eggs and once with fat, with two sponges, also a while, until it singes and becomes red and give out.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]

grain
eggs
tarts
apples
pepper
saffron


[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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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:28>. Accessed on March 29, 2024, 5:28 am.