At the grocer's: ten pounds of almonds
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "At the grocer's: ten pounds of almonds". [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:

At the grocer's: ten pounds of almonds, forty deniers a pound. Three pounds of blanched wheat, eight deniers a pound. - One pound of columbine ginger, eleven sous. - one quarter-pound of mesche ginger, five sous. - A half-pound of ground cinnamon, five sous. - Two pounds of ground rice, two sous. - Two pound of lump sugar, sixteen sous. - A quarter-pound of cloves and seed of garlic, six sous. Half a quarter-pound of long pepper, four sous. - Half a quarter-pound of galingale, five sous. - Half a quarter-pound of mace, three sous four deniers. - Half a quarter-pound of green laurel leaves [bay leaves], six deniers. - Two pounds of tall thin candles, three sous four deniers the pound, making six sous eight deniers, - Torches at three pounds apiece, six; smaller torches at one pound apiece, six; that is to say a cost of three sous a pound, and six deniers less per pound on the returns (l2).



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]

nuts
wheat
columbine
ginger
cinnamon
rice
sugar
cloves
suet
garlic
pepper
galingale
mace
laurel
bay


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.


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 "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:123>. Accessed on October 19, 2019, 4:54 am.




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