142. Fritters Called Garbias in Catalonia
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "142. Fritters Called Garbias in Catalonia". [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:

142. Fritters Called Garbias in Catalonia. Take borage and chard and clean them very well, and set them to cook with water and salt; and when they are cooked, remove them from that water where they were cooked; and set them between two chopping-blocks so that all the water comes out; and then take good new cheese, and all good and fine spices, and then take a little of the finest of the wheat flour, and take hog's grease without salt, and knead this flour with the fat of the hog, and a little lukewarm water; and then take the borage, and the chard, and the cheese, and the spices, and chop it very well all together on a chopping-block or smooth board. And then take many egg yolks which are quite hard, and again chop everything together. And then make the dough which should be quite thin; and take new cheese, and mix it with all the other chopped things. And then make from that dough some little cakes as big as your hand; and put this paste inside the little cakes, and cover them very well; and then take a casserole of tinned copper, and then heat the fresh hog's grease or lard; and when it is hot, put the little cakes inside and cook them; and remove them to a plate, and put rosewater and honey on it; and at the time of eating, cast sugar and cinnamon on top of them.

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]

borage
chard
salt
cheese
wheat
flour
pork
grease
eggs
yolks
pastry
lard
rosewater
honey
thyme
sugar
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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:142>. Accessed on May 19, 2024, 3:15 am.