For an Amandeleye Within the Fasting Time
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "For an Amandeleye Within the Fasting Time". [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:

For an amandeleye within the fasting time. Take almonds, cinnamon, ginger, a little pepper and a little bread therewith and pass it through a strainer. But it must be well ground up with hot water. One simmers this all together over the fire until it is thick enough and let pot sugar boil with it. When it is off the fire add it and loaf sugar then stir and let cool. In this one lays and serves fried/roast fish. Over this one strews cinnamon powder or white sugar.

Related Recipes
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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 "Een notabel boecxken van cokeryen". Medieval Cookery.
  <>. Accessed on June 6, 2020, 5:14 am.

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