Syseros
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Syseros". [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:

76. Again syseros: and to give understanding to him who will prepare the syseros let him take his chick-peas and pick them over grain by grain such that there remains nothing but the chick-peas themselves, and then wash them in three or four changes of lukewarm water and put them to boil; and, being boiled, let him remove them from this water and put in other fresh water and put back to boil and, being boiled put them to rest in the said pot until the next day; and when the next day comes drain the water off them and put in again other fresh water and put to boil with a very little salt, almond oil, and parsley together with its roots well picked over and cleaned - and these roots should be scraped and very well washed - and a little sage. And do not put in anything else without the doctor's order, and if he tells you to put in a little cinnamon and a little verjuice to give it a little flavor, put them in; otherwise not.



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]

chicken
peas
grain
salt
nuts
oil
parsley
sage
cinnamon
verjuice


[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 "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:77>. Accessed on October 20, 2019, 1:54 am.




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