170. Parsley DISH
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 "170. Parsley DISH". [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:

170. Parsley DISH. You must take a great quantity of parsley, and cloves, and being well-mixed , grind it very vigorously with a crustless piece of white bread; and strain it in such a manner that all the juice comes out very thick; and cast in a great strength of ginger, and of cinnamon, and grind it all together; and if you wish to cast in sugar, let it be according to your will; and make it be quite thick and quite green, and do not make it boil because it would lose all its greenness; and then cast on sugar or honey.



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]

156. PARSLEY. You must take the parsley and remove the roots, and strip off the leaves very well and clean it; and grind those leaves a great deal in a mortar; and after it is well-ground, toast a crustless piece of bread, and soak it in white vinegar, and grind it with the parsley; and after it is well-ground, cast a little pepper into the mortar, and mix it well with the parsley and the bread. And then cast in honey, which should be melted, in the mortar, stirring constantly in one direction until the honey incorporates itself with the sauce in the mortar; and if the sauce should be very thick, thin it with a little watered vinegar, so that it should not be very sour; and having done that, take two smooth pebbles from the sea or river, and cast them in the fire; and when they shall be quite ruddy and red, cast them with some tongs in the mortar in such a manner that they are quenched there; and when all this is done, taste it for flavor. And make it in such a manner that it tastes a little of pepper, and a little sweet-sour, and of parsley; and if any of these things is lacking, temper [the dish] with it. [Libre del Coch]

156. PARSLEY. You must take the parsley and remove the roots, and strip off the leaves very well and clean it; and grind those leaves a great deal in a mortar; and after it is well-ground, toast a crustless piece of bread, and soak it in white vinegar, and grind it with the parsley; and after it is well-ground, cast a little pepper into the mortar, and mix it well with the parsley and the bread. And then cast in honey, which should be melted, in the mortar, stirring constantly in one direction until the honey incorporates itself with the sauce in the mortar; and if the sauce should be very thick, thin it with a little watered vinegar, so that it should not be very sour; and having done that, take two smooth pebbles from the sea or river, and cast them in the fire; and when they shall be quite ruddy and red, cast them with some tongs in the mortar in such a manner that they are quenched there; and when all this is done, taste it for flavor. And make it in such a manner that it tastes a little of pepper, and a little sweet-sour, and of parsley; and if any of these things is lacking, temper [the dish] with it. [Libre del Coch]

[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]

parsley
cloves
bread
ginger
cinnamon
sugar
honey


[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:170>. Accessed on October 19, 2019, 4:45 am.




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