To make Manus Christi
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To make Manus Christi". [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:

To make Manus Christi. Take sixe spoonefull of Rosewater, and graines of Ambergreece, and 4. grains of Pearle beaten very fine, put these three together in a Saucer and couer it close, and let it stande couered one houre, then take foure ounces of very fine Suger, and beat it small, and search it through a fine search, then take a little earthen pot glased, and put into it a spoonefull of Suger, and a quarter of spoonefull of Rosewater, and let the Suger and the Rosewater boyle together softelye, till it doe rise and fall againe three times. Then take fine Rie flowre, and sifte on a smooth borde, and with a spoone take of the Suger, and the Rosewater, and first make it all into a rounde cake, and then after into little Cakes, and when they be halfe colde, wet them ouer with the same Rosewater, and then laye on your golde, and so shall you make very good Manus Christi.

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


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Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
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