To make white broth with Almonds
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To make white broth with Almonds". [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 white broth with Almonds. First looke that your meate be clean washed, and then set it on the fire, and when it boyleth scumme it cleane, and put some salt into the pot, then take rosemarie, time, Isop and margerum, and bind them together, and put them into the pot, and take a dishe of sweete butter, and put it into the pot amondgest your meate, and take some whole mace, and binde them in a clout, and put them into the pot with a quantitie of vergice, and after that take a quantitie of Almondes, as shall serue the turne, blanche them, and beate them in a morter, and then straine them with the broth your meate is in. And when these almondes are strayned put them in a pot by themselues with some Suger, and a little Ginger, and also a little Rosewater, and then stirre it while boyle, and after that take some slyces orenges, without the kernelles, and boyle them with the broth of the pot vpon a chafing dish of coales, with a little suger, and then haue some sippets readie in a platter, and serue the meate vppon them, and put not your Almondes in thill it be ready to be serued.



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]

A white broth of almonds. One takes the meat of chicken and of veal, or other meat, and sugar, and ginger. And strain the almonds in beef broth and wine. And put to boil in a frying pan and, after it is well-boiled, cast into a pot with the meat. [Le Recueil de Riom]

[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]

broth
nuts
salt
rosemary
thyme
hyssop
marjoram
butter
mace
verjuice
sugar
ginger
rosewater
oranges


[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]

isop: Hyssop (Hyssopus officinalis). A member of the mint family.


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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:120>. Accessed on August 23, 2019, 7:11 pm.

Searchable index of "Le Recueil de Riom". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?recue:5>. Accessed on August 23, 2019, 7:11 pm.




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