To make monstachole
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make monstachole". [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 monstachole. Take a pound of peeled almonds & grind, pound & a half of white flour, four ounces of cinnamon, half an ounce of nutmeg, a quarter ounce of powdered cloves of gillyflowers, ten grains of musk, two pounds of sifted white sugar, six egg yolks, two ounces of butter, make paste with a little rose water, that the paste will be a little closed, then form your monstacholes therein in the shape of bowls some large & some small that you will have them, & put them on wafers & on paper, & cook them in an oven not too hot.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Ouverture de Cuisine". Medieval Cookery.
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