To make Mellons and Pompons sweet.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To make Mellons and Pompons sweet.". [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 Mellons and Pompons sweet.. TAke fine Suger and dissolue it in water, then take séedes ot Mellons and cleaue the[n] a litle on the side that sticketh to the Mellon, and put them in the sugred water, adding to them a little rosewater. Leaue the saide séedes so by the space of thrée or foure houres, then take them out, and you shall sée that as soone as the saide séedes be dry, it wil close vp again. Plant it and there will come of it such Mellons, as the like hath not béen séene. If you wil haue them to giue the sauour of Muske: put in the said water a little muske, and fine Sinamon, and thus you may doo the seedes of Pompones, and Cowcumbers.



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]

sugar
rosewater
musk
cinnamon
cucumbers


[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 "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:81>. Accessed on October 19, 2019, 7:41 am.




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