89. DISTILLED TORTA FOR INVALIDS
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 "89. DISTILLED TORTA FOR INVALIDS". [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:

89. DISTILLED TORTA FOR INVALIDS. You must take a hen, well-plucked and well-cleaned, and cut it to pieces, and chop it on a chopping block with the bones and all; and when it is well-chopped, mix with it a quarter of an ounce of cinnamon, and another quarter of an ounce of cloves, and a quarter of an ounce of white saunders, and muscatel grapes, and more than a glassful of water of endive, and [water] of bugloss and [water] of borage; and all this well-mixed and chopped, being put in an alembic of glazed earthenware or of glass, and distill it over a gentle fire; and a very clear water will come out; this is so cordial and so singular that it will return a dead man to life; and this torta is customarily given only to those who cannot eat.



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]

chicken
bones
cinnamon
cloves
sandalwood
wine
grapes
endive
bugloss
borage


[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]

saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
borage: Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.


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:89>. Accessed on February 27, 2020, 12:43 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact