For the fruit
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "For the fruit". [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:

For the fruit. Stewed great quince.
Marzipan.
Sugared oranges or cinnamon.
Apple or other pies.
Chestnuts.
Roasted pears.
Biscuit bread.
Stewed prunes.
Rosquille.
Marmalade.
Raw apples.
Anise.
Prune tarts.
Samblette.
Boignolle.
Nuts or hazelnuts.
Sugared almonds.
Butter & cheese.

Take the fruits that are in season: if you want other good things, see the end of the book.



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]

fruit
quince
marzipan
sugar
oranges
cinnamon
apples
pies
chestnuts
pears
bread
prunes
anise
tarts
nuts
butter
cheese


[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]

quince: A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).


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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:15>. Accessed on December 10, 2019, 12:15 am.




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