XXV - Mushrooms
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "XXV - Mushrooms". [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:

XXV - Mushrooms. If you want to make mushrooms, take dried mushrooms and set them to moisten in hot water and wash them well, then boil them and then make them good how you want and know; then take onions and herbs and season with sweet and strong spices; and then put the mushrooms into and fry every thing together, and take unpeeled almonds and grind them and then put them over the mushrooms; or else add verjuice and they should be hot.

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 you want to make mushrooms around Christmas. Take a batter made from white bread and a little flour and break eggs into it and tie two large knots and throw them into the batter and move them around in it and put them into lard that is not too hot. When they are baked a little, take them out again and cut it open across the middle of the knot and fill it with hard-boiled eggs and dip it into a mild batter, place it in lard and bake it, then put the mushrooms in there and let them bake.

Wiltu machen morchen vmb weihennachtenn. So nym ein teick auß weissem brot vnd auß ein wenig melbs vnd schla eyer dar an vnd mach zwen knebel vnd wurff die in den teick vnd zeuch sie darInnen vmb vnd leg sie in ein schmalcz, das nit zu heyß sej, vnd wenn es ein wenig gepack, so nym es her wider auß vnd schneyd es dann mitten auff dem knebel auff von einander vnd full es dann mit ein geruntenn eyernn vnd zeuch es durch einen linden straubenn teick, leg es in ein schmalcz vnd laß es pachenn vnd secz die morchen dar ein vnd laß sie pachenn. [Das Kochbuch des Meisters Eberhard]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

[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]


[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 "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:25>. Accessed on February 20, 2020, 1:20 am.

Searchable index of "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:12>. Accessed on February 20, 2020, 1:20 am.

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