LIV - Hen in white broth
Prepared for [event name] on [date]
by [name]


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

LIV - Hen in white broth. If you want to make hen in white broth for 12 persons, take the hens that you have enough about 8, take two pounds and a half of almonds and one ounce and a half of white ginger pounded and half a pound of sugar and one pound and a half of fresh pig abdominal fat (sugnacio) and take the hen and boil it, and when it is boiled, take a quantity of fresh lard and fry them, and when they are fried powder with pounded ginger and sugar and cinnamon and cloves and a little verjuice and rose water enough that it has taste, and make boil a little and then move off for serving and put the hens in the broth, and when it goes to the table serve the hens for cutting, and the dish should be sharp and sweet.



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
broth
nuts
ginger
sugar
pork
lard
podour
cinnamon
cloves
verjuice
roses


[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
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[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 "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:54>. Accessed on October 16, 2019, 4:41 am.




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