182 If you would make a white aspic
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 "182 If you would make a white aspic". [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:

182 If you would make a white aspic. Then take almonds and soak them overnight with spring water, then they become white. In the morning remove them and let them be pounded or grated as finely as possible. Afterwards take the spring water and four oxen feet and put them in a pot. Let them cook well, but the feet should be washed well beforehand. Let them simmer slowly like a soup, so that the broth does not become too cloudy. You can also put some isinglass into it. When it has cooked in this way, so that you believe that the water has boiled and thickened enough, then strain it through a cloth bag, pass the almonds through with it, as much as you would like to make. Afterwards take it and put it into a brass pan and let it boil as long as a soft-boiled egg. Put abundant sugar into it and some good rose water. Then let the same broth run through a wool sack up to three times, or as long as it takes to become clear. Afterwards pour it into a bowl, reserve a little of the broth, so that you can pour it over whenever you would like. In this manner let it become firm in the bowl. After that cut out what you will and pour yellow, black and brown into it, as you will, then it is a pretty aspic. Afterwards you can pour the reserved broth over it again.



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]

nuts
oxen
broth
venison
isinglass
eggs
sugar
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
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[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:182>. Accessed on October 19, 2019, 4:46 am.




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