LXX - Spinach cooked in Hungarian manner
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 "LXX - Spinach cooked in Hungarian manner". [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:

LXX - Spinach cooked in Hungarian manner. Take red onion / cut it small / and give small raisins thereto / and give into a pot / put thereto this spinach / and push it well into the pot / give then thereover half water / and half wine vinegar / and let it boil hastily / that there is not too much sauce left / do it well to with sugar / that it doesn't become either too sweet or sour / and give then thereto olive oil (or butter) taste if it is right / and salt it to suit. When you want to serve it / place around the plate fresh lampreys / fried salmon / or other fried fishes.



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]

spinach
onions
raisins
wine
vinegar
sugar
olives
oil
butter
salt
seafood
salmon
fish


[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:65>. Accessed on October 23, 2019, 3:12 am.




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