To make laced jelly
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 "To make laced jelly". [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 make laced jelly. Have a bache de blanc iron one foot long & the width of half a foot, then take a pint of cow's milk, & put to boil four ounces of husblat until it is melted, then pass it through a sieve, & put a little sugar therein that it will be sweet, then when half cold cast into the bache de blanc iron the thickness of a little finger, & let it cool well that it will be firm: when well cold cast the red jelly the thickness of the other: when well cold cast the yellow jelly like the other: after that cast the gray jelly, after take a little yellow & a little red, & cast like the others: then take clear jelly without color & again once more milk jelly, when all is well chilled chafe a little bache & turn over onto a plate, & cut into slices on a plate.



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]

gelatin
beef
milk
isinglass
sugar


[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:69>. Accessed on November 17, 2019, 4:58 am.




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