Russet Soup is made like George Soup above
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Russet Soup is made like George Soup above". [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:

Russet Soup is made like George Soup above, except that you do not add any saffron, wine, or vinegar, and you should be more heavy-handed with the cinnamon, and the onions are sliced.

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]

Russet soup. Take whatever meat you wish, and fry it lightly in lard with leafy parsley and onions sliced into rounds. Take bread and [chicken] livers, sieve with beef broth and wine, and boil with your meat. Grind ginger, cassia, cloves, grains_of_paradise and cassia flowers, and steep in verjuice. It should be red. []

[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]

saffron
wine
vinegar
cinnamon
onions

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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?menag:283>. Accessed on April 18, 2024, 8:13 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:16>. Accessed on April 18, 2024, 8:13 pm.