VII - To cook squash
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "VII - To cook squash". [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:

VII - To cook squash. Cut it in pieces and peel off the green bark. And take out the soft stuff that is inside with seeds and all and throw it away or keep the seeds if they are ripe to be planted: the other soft stuff is no use. Then cut the pieces into small dice. Before you must have put on the fire a clean glazed pot with milk and when it seethes then throw these dice into it and let it seethe well: When it is nice and soft then grind it small in the pot with a wooden spoon and put it back on the fire. When it has seethed a while then put some grated wheat bread into it and let it cook together. Then add butter, pepper and saffron into it and you have a fine dish.



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]

squash
suet
milk
wheat
bread
butter
pepper
saffron


[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 "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:2>. Accessed on December 10, 2019, 11:09 pm.




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