A Florentine of a Cony
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "A Florentine of a Cony". [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:

A Florentine of a Cony, the wing of a Capon, or the Kidney, of a Veale. MJnce any of these with sweet Hearbes, parboyld Currens, a Date or two minst small, a pieece of a preserued Orenge, or Lemmon, minst as small as your Date. Season it with Ginger, Sinamon, Nutmeg, and Sugar: then take the yolkes of two new laid Egges, a spoonefull of sweet Creame, a piece of a short Cake grated, and Marrow cut in short pieces. Bake this in a dish betweene two leaues of puff-paste, put a little Rosewater to it before you close your Paste. When it is baked shaue on Sugar.



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]

rabbit
chicken
kidneys
veal
herbs
dates
oranges
lemons
ginger
cinnamon
nutmeg
sugar
yolks
eggs
cream
marrow
pastry
rosewater


[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
[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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:22>. Accessed on October 21, 2019, 12:14 am.




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