LVII - A pudding of fish
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 "LVII - A pudding of fish". [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:

LVII - A pudding of fish. Take carp or other fresh fish. Scrape the scales well off, separate it from itself [filet?] and seethe it well in clean water and salt. When it is cooked take it off the water and carefully take out all the bones. Chop it then quite small and give grated wheat bread into it. Put this in a pot with small raisins, finely cohpped almond, olive oil (or butter). Add the blood of the fish into it to make it black. Add thereto sugar or honey and a little strong wine. Add spices thereto to taste, pepper, ginger, cloves, nutmeg, nutmeg flowers. Give this broth into it and stir it into each other and taste if it is right. When you serve it up sprinkle it with a [Troye] which is mixed with cinnamon.



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]

fish
seafood
salt
bones
wheat
bread
raisins
nuts
olives
oil
butter
blood
sugar
honey
wine
pepper
ginger
cloves
nutmeg
flowers
broth
cinnamon


[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]

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Bibliography

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Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:52>. Accessed on August 19, 2019, 10:32 pm.




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