47 - Doce de flor de laranjeira
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.), entitled "47 - Doce de flor de laranjeira". [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:

47 - Doce de flor de laranjeira. Separem flores de laranjeira, bem novas e sadias, e ponham-nas de infusão em água fria, durante vinte e quatro horas. A seguir escorram-lhes toda a água, e ponham as flores num alguidar, de modo que fiquem bem apertadas, e machuquem-nas lentamente. Tirem as flores do alguidar e coloquem-nas em outra vasilha com água fria. Logo que vierem à tona, ponham-nas de novo no alguidar e tornem a machucá-las de leve. Retirem então as flores do alguidar, levando-as para um tacho com água morna, onde ficarão abafadas com um pano. Depois de algum tempo escorram essa água, passem as flores por água fria, e cubram-nas novamente com outra morna. Continuem trocando a água, até que as flores percam totalmente sua acidez. A seguir coloquem as flores numa peneira e deixem-nas secar e esfriar, sempre cobertas com um pano. Façam uma calda de açúcar e acrescentem-lhe uma quantidade de mel de abelha igual a essa calda. Deixem ferver muito bem essa mistura, até que adquira o ponto de mel. Num outro tacho, coloquem seis medidas de calda e três de flor de laranjeira, levando o tacho ao fogo brando e mexendo sempre para o mesmo lado, bem devagar, para que as flores não se desfaçam. Ao mesmo tempo, com uma colher, vão derramando sobre elas um pouco de calda. Durante o cozimento tirem o tacho do fogo umas duas ou três vezes, repondo-o assim que a calda for ficando morna. Para saber se as flores estão cozidas, provem-nas nos dentes. Se não rangerem, estarão boas. Se as flores ficarem muito secas, derramem-lhes mais um pouco de calda de mel e açúcar, antes de cozerem completamente. E, se depois de cozidas, estiverem com muita calda, retirem-lhes um pouco desta. Tudo pronto, deitem o doce numa terrina de louça, e deixem-no esfriar, guardando-o depois em um lugar fresco.

Orange flower sweet. Select flowers from orange trees, very new and recently bloomed, and soak them in cold water, during twenty four hours. Next drain all the water, and put the flowres in a basin, in a manner that they become crowded together, and bruise them lightly. Remove the flowers from the basin and place them in another container with cold water. As soon as they rise to the surface, put them again in the basin and again bruise them lightly. Then remove the flowers from the basin, taking them to a pot with warm water, wher they will be covered with a cloth. After a while, drain that water, rinse the flowres through cold water, and cover them again with another warm (water). Continue changing the water, until the flowers completely lose their acidity. Next place the flowers in a sieve and let them dry and cool, always covered by a cloth. Make a syrup of sugar and add an amount of bee honey equal to that syrup. Let that mixture boil very well, until it aquires the point (appearance) of honey. In another pot, place six measures of syrup and three of orange tree flowers, taking the pot to a low fire and stirring always stirring in the same direction, very slowly, so the flowers don't fall apart. At the same time, with a spoon, keep pouring over them a little syrup. During the cooking remove the pot from the fire two or three times, returning it as soo as the syrups starts to get warm (cools down from hot). To know if the flowres are cooked, "taste" them with your teeth. If they don't grind (if they are soft) they are good. If the flowres become too dry, pour on a little more syrup of honey and sugar, before they cook completely. And, if after they are cookedm, they have too much syrup, remove some of this. All done, put the sweet in a pottery terrine, and let it cool, leaving it always in a cool place.



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]

flowers
oranges
seafood
rice
sugar
honey
thyme


[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 "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:47>. Accessed on December 15, 2019, 4:38 am.




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