THE NAMES OF ALL thinges necessary for a banquet
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "THE NAMES OF ALL thinges necessary for a banquet". [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:

THE NAMES OF ALL thinges necessary for a banquet. Suger. Pepper. Saffron. Anniseedes. Cinamon. Nutmegs. Saunders. Coliander. Licoras. All kinde of Cumfets. Orenges. Pomegranet. Torneseli. Prunes. Currans. Barberies con serued. Peper white and browne seedes. Lemmons. Rosewater. Raisins. Rie flowre. Ginger. Cloues and Mace. Damaske. water. Dates. Cherries con serued. Sweete Oren ges. Wafers. For your Marchpanes seasoned and vnseasoned, Spinndges.

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]

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

sugar
pepper
saffron
anise
cinnamon
nutmeg
sandalwood
coriander
licorice
oranges
pomegranates
prunes
currants
barberries
lemons
rosewater
raisins
flour
ginger
cloves
mace
dates
cherries
wafers
marzipan
spinach

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:104>. Accessed on May 15, 2024, 3:39 am.