An other way
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.), entitled "An other way". [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:

An other way. Take .iii. ounces of Sypres .iiii. ounces of Beniamin .ii. ounces of Coleander or Labdanu, iii. ounces of Storax Calamit .ii. ounces of Roses, beate all these to powder.



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]

An other way. TAke a dram of Amber grece, a dram of Beniamin, halfe a dram of Fusses, a dramme of Storax, a quarter of an ounce of Labdanum, put all these to Rosewater. [The Treasurie of commodious Conceits]

An other way. Take .vi. ounces of Orace .iiii. ounces of Cloues .ii. ounces of storax Calamite .i. ounce of Labdanum .ii. ounces of yellow Sanders and a lytle Musk. [The Treasurie of commodious Conceits]

An other way. Take .ii. ounces of Cloues .iiii. ounces of Spruce, .iiii. ounces of Storax calamit .iiii. ounces of Roses .iii. ounces of Beniamin. [The Treasurie of commodious Conceits]

[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]

roses
podour


[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 Treasurie of commodious Conceits". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treas:68>. Accessed on April 4, 2020, 4:28 pm.




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