38 - To make green ginger upon sirup
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 "38 - To make green ginger upon sirup". [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:

38 - To make green ginger upon sirup. Take Ginger one pound: pare it clean: steep it in red wine and vinegar equally mixed: let it stand for XII daies in a close vessell, and every day once or twice stir it up and down: then take of wine one gallon, and of vinegar a pottle: seethe all together to the consumption of a moity or half: then take a pottle of clean clarified honey, or more, and put thereunto, and let them boyle well together: then take halfe an ounce of saffron finely beaten, and put it thereto, with some sugar if you please.



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]

ginger
wine
vinegar
honey
saffron
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 "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:38>. Accessed on October 19, 2019, 5:03 am.




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