32 - To make sucket of Lettuce stalks
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "32 - To make sucket of Lettuce stalks". [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 - To make sucket of Lettuce stalks. Take Lettuce stalks, and pill away the outerside: then parboile them in faire water: then let them stand all night dry: then take halfe a pint of the same liquor, and a quarter of a pint of Rose-water, and so boyle it to sirup: and when your sirup is betwixt hot and cold, put in your aforesaid roots, and let them stand all night in your sirup to make them take sugar, and then the next day your sirup will bee wake again: then boile it again, and take out your roots. In the like sort may you keepe Orenge pils, or greene Walnuts, or any thing that hath the bitterness first taken from it, by boiling in water.



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]

lettuce
roses
sugar
oranges
walnuts


[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 "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:32>. Accessed on October 23, 2019, 1:46 am.




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