32. Ein geriht (A dish)
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 "32. Ein geriht (A dish)". [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:

32. Ein geriht (A dish). Rib knobelauch mit saltze. die haubt schele schone. und menge sehs eyer dar zu. an daz wisse und nim ezzig und ein wenig wazzers dar zu, niht zu sur. und laz daz erwallen, daz ez dicke blibe. damit mac man machen gebratene hüenner morchen oder swemme oder was du wilt.

Rub garlic with salt. Shell the head well and mix six eggs thereto, without the white. And take vinegar and a little water there to, not too sour, and let that boil, so that it stays thick. Therewith may one make roasted chicken "carrots" (see recipe 23) or swan or what you want.



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]

garlic
salt
eggs
vinegar
chicken
pasternaks
swan


[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]

carrots:


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 "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:34>. Accessed on August 17, 2019, 1:55 pm.




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