198 To prepare an aspic on a wheel
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 "198 To prepare an aspic on a wheel". [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:

198 To prepare an aspic on a wheel, recipe from Mastercook Simon. First take the broth from boiled carp and pike and mix isinglass with it and let the broth simmer. Take sugar, ginger, pepper and cinnamon and color it yellow. Taste it, make it however seems good to you. Afterwards let it run through a sack until it becomes clear. Then prepare a small tub as wide as the wheel and about a hand's breadth deep and set the wheel into it. After that you must pour the broth into it and when it becomes firm, then break the tub into pieces and take the wheel out of it and set it again on the spike. The trout must be fastened over the tip. The method for cooking them remains as before. Afterwards let the iron piece at the bottom be fastened to a dish by a gold smith. And underneath make a white aspic, make black letters therein, whatever you would like, and pour a brown aspic over it, when the white has become firm. It should be only lukewarm, so that the white does not melt again. And watch out that the aspic on the edges is especially firm, or else it will not hold. This is an attractive table centerpiece.



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]

broth
seafood
isinglass
sugar
ginger
pepper
cinnamon
trout
venison


[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:198>. Accessed on August 19, 2019, 10:01 pm.




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