Rhazes says that among all the grain
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Rhazes says that among all the grain". [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:

Rhazes says that among all the grain, wheat is best. Therefore the bread you eat shall be made from wheat and be pretty and well baked, slightly salted and well gede?met (?) and at least one or two days old. But know that good bread with a little bran in it causes bowel movement. Avicenna says that you should never eat warm bread because it hovers high in the stomach and can not be digested. Any bread that is boiled in water and does not have tesem (?) causes stones and pain in the body and the liver. Also, bread that is baked in the pan like cakes causes pain in the body and can not be digested well. All bread that is old causes great illness. Rye bread is the best after the white and causes bowel movement. Other bread is neither healthy nor good as it does not nourish well.

Es spricht Rasis, das vnter allem kornn weicz das pest ist, vnd darvmb das prot, dastu isset, das soll sein von weicz vnd soll sein schöen vnd wolgepackenn vnd etwas gesalczen vnd wol gedeßmet vnd soll eins oder zweyerr tag zu dem mynsten alt sein. Doch wiß, das das schön prot, das ein wenig cleyen hat, macht zu stul genn. Avicenna spricht, du solt nymmerr warmm brot essenn, wann es swebt oben in dem magenn vnd mag nit verdewet werdenn. Ein yetlich brot, das im wasser gesotenn ist vnd nit tesem hat, das macht den stein vnd we in dem leib vnd in der lebernn. Auch brot, das in der pfannen gepackenn ist als kuchlein, das thut wee in dem leib vnd mag nit wol verdewet werdenn. Als brot, das alt gepackenn ist, das bringt grossenn sichtagenn. Rüockenn prot das ist das pest nach dem weissenn vnd macht zu stul genn. Ander brot ist nit gesund noch gut, wann es speyßt nit wol.

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]

grain
wheat
bread
bran
venison
liver
rye

[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

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:68>. Accessed on May 19, 2024, 3:15 am.