17 - To make a paste to keep you moist
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "17 - To make a paste to keep you moist". [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:

17 - To make a paste to keep you moist, if you list not to drink oft; which Ladies use to carry with them when they ride abroad. Take halfe a pound of Damaske prunes, and a quartern of dates: stone them both, and beat them in a mortar with one warden being rosted, or else a slice of old marmelade: and so print it in your moulds and dry it after you have drawne bread: put Ginger into it, and you may serve it at a banquet.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


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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]


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Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:17>. Accessed on March 25, 2019, 10:50 pm.

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