Hasteletes on fysshe day
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Liber cure cocorum [Sloane MS 1986] (England, 1430), entitled " Hasteletes on fysshe day". [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:

Hasteletes on fysshe day. Take fyggus quartle, and raysyns, þo Hole dates, almondes, rine hom also On broche of irne, and rost hom sone. Endore hom with 3olkes of egges anone. Here endys oure hastere þat I of spake. To speke of bakun mete I wolde clake, For lamprays, darials and flaunes also, And oþer metes mony and moo.



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]

HASTLETES OF FRUYT. XX.IX. VII. Take Fyges iquarterid. Raysouns hool dates and Almandes hoole. and ryne hem on a spyt and roost hem. and endore hem as pomme dorryes & serue hem forth. [Forme of Cury]

To mak hastolettes on fisshe dais tak figges quartered and raissins dates and almondes [word illegible] then rost them on an irne broche and endore them withe yolks of egges and serue them. [A Noble Boke off Cookry]

[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]

fish
figs
raisins
dates
nuts
yolks
eggs
seafood


[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 "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:91>. Accessed on December 14, 2019, 4:10 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:186>. Accessed on December 14, 2019, 4:10 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:246>. Accessed on December 14, 2019, 4:10 pm.




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