4. Hüenre von kriechen (Hens from Greece)
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 "4. Hüenre von kriechen (Hens from Greece)". [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:

4. Hüenre von kriechen (Hens from Greece). Diz heizzent hüenre von kyechen. Man sol hüenre braten. und ein fleische eines swines, weich gesoten und gehacket, under ein ander. und nim einen vierdunc rosen dor zu und nim yngeber und pfeffer und win oder ezzig und zucker oder honie und siede daz zu sammene. und gibs hin und versaltzez niht.

These are called Hens from Greece. One should roast hens. And the flesh of a pig, which is boiled until soft, and chopped together. And take a quarter phunt roses thereto and take ginger and pepper and wine or vinegar and sugar or honey and boil this together and give out and do not oversalt.



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]

chicken
pork
honey
roses
ginger
pepper
wine
vinegar
sugar


[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
[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:4>. Accessed on August 20, 2019, 4:03 pm.




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