51 Almond chanterelles
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "51 Almond chanterelles". [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:

51 Almond chanterelles. Pound the almonds, as you would to make marzipan, put sugar thereon, but not too much, take after that the chanterelle mushroom mold, clean it and take a small brush, dip it in almond oil and brush the mold with it, also with a brush of rose water. And put the almond paste into the mushroom mold and blow through the tube [so that the almond mushroom falls] onto a sheet of paper, and let it bake in a tart pan and sprinkle it with starch flour, then they will be white.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:51>. Accessed on July 4, 2020, 8:59 am.

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