For making against malvoisie
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 making against malvoisie". [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 making against malvoisie. Take an amie of rain water, & make it chafe: then put therein twenty & seven pots of Spanish honey, & put it into the water, & make it well in the water, that it will be well melted, & make it boil well one hour, & skim it well, & put it to boil with half a pound of coriander, & half a pound of grains of geneure or grains of pecque, & eight ounces of crushed cinnamon: when boiled put it into a bottle or in a cask, & leave it so two days: then make a hole in the cask, or bottle, or three [holes? times?] near the bottom, and & take out that which is clear: that which remains in the cask must be passed through a sack as you can, & put it into the cask, & keep it so: it is better in three years than the first year. Note for good flavor that is as sweet, before it is put on the fire, put therein a fresh egg well new, if the egg goes to sink in the water, it is sweet enough, otherwise not: add enough honey that the egg goes therein.



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]

wine
honey
coriander
grains_of_paradise
cinnamon
eggs


[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:193>. Accessed on October 19, 2019, 5:15 am.




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