84. Ein compost von wisseln (A compost of morella cherries)
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 "84. Ein compost von wisseln (A compost of morella cherries)". [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:

84. Ein compost von wisseln (A compost of morella cherries). Der wölle machen einen kompost von suren wiseln, der neme sur wiseln und brech in die stille abe. und siede sie in eynem hafen mit ir eygin brüe. und swenne sie gesieden. so schüte sie uz und laz sie kuln und slahe sie durch ein tuch und schüte sie denne in einen haven, der gebychet si. und schüt die kyrsen drin. und menge sie mit honige und tu galgan würtze dorunder gestrauwet. der ez se hant ezzen wil. der laz ane würtze.

He who wants to make a compost (mainly preserved fruits and vegetables) of sour morella cherries, he takes sour morella cherries and breaks off the stems. And boils them (the cherries) in a pot with their own broth. And when they are boiled, so pour them out and let them cool. And pound them through a cloth. And pour it then in a pot, which is spread with pitch. And pour the cherries therein and mix them with honey. And do galingale (and) spices thereunder sprinkled, he who wants to eat it with hands, he adds in spices.



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]

cherries
fruit
broth
honey
galingale


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.


Procedure
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[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:89>. Accessed on October 19, 2019, 5:39 am.




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