The food that is good for people is the meat of a lamb that is a year old or less
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 "The food that is good for people is the meat of a lamb that is a year old or less". [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:

The food that is good for people is the meat of a lamb that is a year old or less, goat meat and veal and the meat of a suckling calf, and chickens that are a little big (grown up?) and under a year old, and have not laid eggs yet, capon, partridges and soft eggs and scaly fish living in running water, all small birds that are commonly eaten, and wheat bread made with raisins, two or three days old and slightly salted.

Die speyß, die dem menschenn wol kummenn, das ist eins lemleins fleysch, das ein jars alt ist oder darvnderr, zigen fleysch vnd kalb fleisch vnd einß saugendenn kelbleins vnd huner, die etwas groß sein vnder einem jarr vnd die keine eyer gelegt habenn, vnd koppawn, rephuner vnd weiche eyerr vnd schüppet fisch, die in fließendenn wassernn sein ganngenn, vnd all clein vogel, die man gemeinglich isset, vnd weiczen brot, das mit roßinenn ist gemacht vnd das czweyer oder dreyer tag alt sind vnd ein wenig gesalczenn ist.



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]

sheep
goat
veal
calf
chicken
eggs
partridges
fish
birds
wheat
bread
raisins


[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:93>. Accessed on November 20, 2019, 10:56 am.




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