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


Introduction
This entry is a re-creation of a recipe from A Proper newe Booke of Cokerye (England, mid-16th c.), entitled "To make Shoes". [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 Shoes. Take a rumpe of beyfe and let it boyle an houre or two, and put therto a greate quantitye of cole wortes and lette them boyle together thre houres, then putte to them a couple of stockedoues, or teales, fesande partriche, or such other wylde foules, and let them boyle al together, then ceason them wyth salte, and serve them forthe.



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]

To make good cheese. When you put the curd cheese into the cheese container with the /gauffen/ (? Some ingredient or implement), salt it after every /gauffen/ and at the end salt it all around. The cheese will lie for a year and not go bad. [Alte Kochrezepte aus dem bayrischen]

[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]

beef
worts
doves
teals
gamebirds
partridges
salt


[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]

cole: Any one of a number of leafy vegetables, usually a variant of cabbage (Brassica oleracea).


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 "A Proper newe Booke of Cokerye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:45>. Accessed on November 17, 2019, 5:17 am.

Searchable index of "Alte Kochrezepte aus dem bayrischen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?altek:1>. Accessed on November 17, 2019, 5:17 am.




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