Lettuce chills
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Lettuce chills". [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:

Lettuce chills, and to those who eat it boiled it makes better blood than other greens, and it causes sleep, whether eaten raw or boiled, and is good for people who have been hurt in the head by the sun or who have an inflamed stomach. Those who eat it with vinegar are made hungry and desire food. It is also hot and dries and damages the head, the sight and the stomach and causes bad dreams. It should be boiled in two waters to make it cause less damage, writes Avicenna.

Lattich kelt, vnd der in gesotten isset, dem macht sie pesser plut dann ander kraut vnd macht schloffenn, wie man in isset roch oder gesotenn, vnd ist gut, dem die sonne we hat gemacht in seinem haubt oder die enczinndet magenn habenn. Vnd wer sie isset mit essig, den macht sie hungrig vnd lustig nach der speyß. Sie ist auch hiczig vnd derret vnd schadt dem haubt, dem gesicht vnd dem magenn vnd macht vil böser trawm. Man sol sie siedennmit czweyenn wassernn, so schadend sie dester mynder, also schreibt Avicenna.



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]

lettuce
blood
vinegar
seafood


[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:36>. Accessed on March 29, 2024, 4:43 am.