12. DISH FOR THE ANGELS
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "12. DISH FOR THE ANGELS". [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:

12. DISH FOR THE ANGELS. For twelve dishes, take one azumbre of milk at the time of [making] curds, and take the curds and cast them into the milk; and take nine ounces of sugar and cast it in. And take a quarter pound of aged cheese which is four Castilian ounces , and grate it, and grate just as much hard bread. And take twelve egg yolks and beat them with the grated cheese and with the bread; and cast in a little milk with it to thin it, and cast it in the saucepan, turning it with the milk and the curds. And after turning it, beat it very well. And take a little mint and grind it very well. And cast in two maravedis of saffron with it. And dissolve it with a little milk. And cast it in the saucepan with the other [stuff]. And when it is of a good color put it on top of the coals, very distant from the fire so that the smoke doesn't touch it and stir it constantly in one direction. And when you see that it is thick enough, sample the taste. And if you see that it is good, take it away and cover it and set it to rest while the dinner is prepared. And grind a quarter pound of sugar and grind the quantity of cinnamon that seems [right] to you, and mix it, ground, with the sugar in a mortar to cast it on the dishes.



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]

milk
thyme
sugar
cheese
bread
eggs
yolks
mint
saffron
cinnamon


[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 "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:12>. Accessed on August 23, 2019, 8:16 pm.




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