63. Heidenische erweiz (Heathen (Saracen) peas)
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 "63. Heidenische erweiz (Heathen (Saracen) peas)". [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:

63. Heidenische erweiz (Heathen (Saracen) peas). Wilt du machen behemmische erweiz. so nim mandel kern und stoz die gar cleine. und mengez mit dritteil als vil honiges. und mit guten würtzen wol gemenget. so ers aller beste hat. die koste git man kalt oder warm.

How you want to make heathen peas. So take almond kernels and pound them very small. And mix it with a third as much honey. And with good spices well mixed. So it has the very best. One hands this out greedily, cold or warm.



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]

peas
seafood
nuts
honey


[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:66>. Accessed on December 15, 2019, 3:01 am.




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