XXXIV - Battered herbs perfect and good
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "XXXIV - Battered herbs perfect and good". [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:
XXXIV - Battered herbs perfect and good, etc. If you want to make battered herbs, take peeled almonds and beat and strain, and take two ounces of rice that has been floured (rice flour), and then take the pieces of capon and cut to thin slices, and then put the almond milk to boil tempered with rice flour, and put these capon slices therein, and let it well cook, and then that you serve, put sugar above the bowl powdered with other spices enough. And if you don't have rice put almonds enough that it is well thick etc.
Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]
herbs
nuts
rice
flour
chicken
milk
sugar
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Procedure
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Bibliography
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Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?libro:34>. Accessed on April 17, 2024, 11:19 pm.