126. BASIN of Figs
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "126. BASIN of Figs". [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:

126. BASIN of Figs. You will take very good dried figs, very sweet, and flatten them well, one by one, and remove from them the hard part of the stems, and take a basin or a deep plate which is new and very clean. And put at the bottom of the basin a layer of red roses, removing the white part of them with scissors. And upon the roses a little sugar, and then a layer of the figs, and in this manner, making a layer of the roses and sugar and another of the figs, fill up the basin or plate. And having done this, cover the basin well, so that it is there for fifteen or twenty days. And then eat those figs, and this is a very exquisite food.

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]

Figs. Averroes says that figs are the best fruit because they clean the stomach and cause bowel movements and bring heat and moisture. Avicenna says that they cause bad blood, wherefore people who eat too many of them get skin diseases and lice. But they are good for the liver and the spleen, if they are clogged up, and they clean the kidneys and bladderand open the way where the food is to go in. If they are eaten with nuts or almonds long before eating (the main meal), they are good for the chest and against roughness in the throat. If they are boiled in water and eaten dry, with nuts, they are good against all poisonings.

Veigen. Das pest obs, spricht Auerrois, sein veigenn, wann sie reynigenn den magenn vnd machenn zu stul genn vnd bringenn hicz vnd feuchtigkeit. Auicenna spricht, das sie böß plut machenn, vnd darvmb wer ir vil isset, der wirt grindig vnd vol lewß. Doch so sein sie nücz der lebernn vnd dem milcz, so sie verstopfft sein, vnd den nyernn vnd dye blosen reinigt sie vnd thut den weg auff, do die speyß soll ein genn. So man sie isset mit nussen oder mit mandel lang dar vor, ee man isset, die sein nücz der prust vnd furr die reuhen in der kelen. So man sie in wasser seudt vnd sie trucken ißt mit nußenn, so sein sie furr alle vergifft gut. []

[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]

figs
roses
sugar

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:126>. Accessed on April 18, 2024, 2:42 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:54>. Accessed on April 18, 2024, 2:42 am.