32. Ein geriht (A dish)
Prepared for [event name] on [date]
by [name]

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


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Searchable index of "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:34>. Accessed on April 2, 2020, 8:37 am.

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