A posthot
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "A posthot". [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:

To mak a posthot, put cow mylk in a pan and set it on the fyer and when it is at boiling do ther in other wyne or ale and no salt then tak it from the fyer and kele it and assone as the curddes gaddure take up the curddes with a saucer or a ladille and serue it and straw ther on pouder of ginger and ye may tak the sam curdde and lay it on the clothe and presse out the wyne and drawe it through a strener with swet wyne put ther to pouder of guinger and sugur and mele it to gedure and serue it as a stonding sewe for sopers and straw ther on anise in comfettes.



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]

beef
milk
wine
ale
salt
podour
ginger
suet
sugar
oats
anise


[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 Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:70>. Accessed on November 20, 2019, 10:29 am.




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