112 To make an almond pudding
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "112 To make an almond pudding". [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:

112 To make an almond pudding. Take a half pound of almonds and pound them as small as you can. After that hollow out two Semmel and soak them in sweet cream and stir it all together and put rose water thereon, then it is a good cold pudding.



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]

94 To make a good almond pudding. Take the almonds and pound them as small as you can. Afterwards take the almonds and grind them until they become smooth, and stir in a little butter and a good portion of rose water, until you think that the thickness is right. Put it into a dish and leave it there and serve it cold. Put sugar into it, then it is ready. [Das Kuchbuch der Sabina Welserin]

49 To make a good almond pudding. Then pound the almonds well, put them in a bowl and pour good cream therein, not too much. Whip the almond paste very well, so that it becomes smooth, put sugar therein and allow it to cook for a short while. When you serve it sprinkle sugar on top, then it is a lordly pudding. Take three fourths of a pound for a dish. [Das Kuchbuch der Sabina Welserin]

94 To make a good almond pudding. Take the almonds and pound them as small as you can. Afterwards take the almonds and grind them until they become smooth, and stir in a little butter and a good portion of rose water, until you think that the thickness is right. Put it into a dish and leave it there and serve it cold. Put sugar into it, then it is ready. [Das Kuchbuch der Sabina Welserin]

[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]

nuts
cream
roses


[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 Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:112>. Accessed on October 20, 2019, 2:35 am.




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