Milk that is sweet and fresh chills and causes moisture and is good for people who suffer from weight loss or dry cough or those do scheydet das wasserr (who suffer cutting pains?) when they piss
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Das Kochbuch des Meisters Eberhard (Germany, 15th century - V. Bach, trans.), entitled "Milk that is sweet and fresh chills and causes moisture and is good for people who suffer from weight loss or dry cough or those do scheydet das wasserr (who suffer cutting pains?) when they piss". [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:

Milk that is sweet and fresh chills and causes moisture and is good for people who suffer from weight loss or dry cough or those do scheydet das wasserr (who suffer cutting pains?) when they piss. People who cough should have honey added, which causes the milk to be digested well. Avicenna says that milk causes good blood and nature in dry people, but it is harmful to all who have the fever or gru,mbling in the stomach or have diseases of the blood vessels or other illnesses caused by cold. After milk, nobody should drink wine but stop drinking. Avicenna says that nobody should eat other food after milk before it has been digested. Those who eat sweet milk should not work with their hands nor sleep afterwards but otherwise rest. Otherwise the milk will turn to vinegar and harm the stomach and all limbs. Nobody should eat milk and fish at the same time as this causes leprosy. Among all milk there is none better than womens' milk, and then goats' milk according to Averroes, but according to Avicenna it is cows' milk. Rhazes says that milk is harmful to young people that are of hot nature as it wirt zu hant in in gelbe (is immediately turned into gall?), but for old people it is healthy. Eating milk mixed with honey or sugar is good as it is the better digested for it. Avicenna says that it causes moisture and takes away skin diseases from the body.

Milch, die do suß ist und frisch, die keltet vnd macht feucht vnd ist nücz den lewtenn, die das abnemenn haben oder die durren hustenn oder die do scheydet das wasserr, so sie prunczen, vnd den lewtenn, die do husten, den soll man honig dar czu thun, wann das macht, das die milch schierr wirt gedewet. Also spricht Auicenna, milch macht durren lewten gut plut vnd gut naturr vnd schadt allen den lewtenn, die den ritenn oderr das grymmenn in dem leib habenn oder kranck zu adernn oder andernn sichtagenn habenn, die von kelten komet. Auff milch soll nyemand wein trinckenn, er horr dann auff. Es spricht Auicenna, auff milch soll man nit ander speyß essenn, sie sey dann verdewet. Werr susse milch isset, der soll zu hant dar auff nit arbeitten, noch schlaffenn, sunder er soll sust rwenn, anders er wird die milch in im zu essig vnd schadt dem magenn vnd allenn gelidernn. Nymant soll milch vnd fisch v::ber ein mol essenn, wann es bringt ausseczigkeit. Vnd vnder aller milch ist keine pesserr dann frawenn milch vnd darnach geyß milch, Auerrois spricht vnd Auicenna, darnach rinder milch. Es spricht Rasis, jung lewt, die hiczig sein, den ist milch schad, wann sie wirt zu hant in in gelbe, aber altenn lewtenn ist sie gesund. Milch mit honig oder zucker gemischet vnd die gessenn, das ist gut, wann die milch wirt do von dester ee verdewet. Auicenna spricht, sie macht feucht vnd benymbt den grind an dem leib.



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]

milk
honey
blood
wine
vinegar
fish
thyme
goat
beef
sugar


[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 "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:57>. Accessed on October 15, 2019, 3:29 pm.




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