To make orange paste
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 orange paste". [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 orange paste. Take a pound of this paste & a quarter ounce of powdered orange peels, that have then been dried in the oven, then beat well with the paste like you have made cinnamon paste, & then flatten them on hollow forms, large or small, as you want them to be, & put them then in the oven like the others, & guild them as you like.
Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]
oranges
pastry
cinnamon
[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
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[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:77>. Accessed on July 11, 2020, 4:22 am.
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