Lenten slices
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Lenten slices". [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:

Lenten slices. Take peeled almonds, crush very well in a mortar, steep in water boiled and cooled to lukewarm, strain through cheesecloth, and boil your almond milk on a few coals for an instant or two. Take some cooked hot water pastries a day or two old and cut them into bits as small as large dice. Take figs, dates and Digne raisins, and slice the figs and dates like the hot water pastries. Throw everything into it, leave it to thicken like Frumenty, and boil some sugar with it. To give it colour, have some saffron for colouring it like Frumenty. It should be gently salted.



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]

27 - To make Leach of Almonds. Take halfe a pound of sweet Almonds, and beat them in a mortar; then strain them with a pint of sweet milke from the cow; then put to it one graine of musk, 2 spoonfuls of Rose-water, two ounces of fine sugar, the weight of 3 whole shillings of Isinglass that is very white, and so boyle them; and let all run thorow a strainer: then may you slice the same, and so serve it. [Delights for Ladies]

Cxiiij - Tayle3. Take a chargeaunt Mylke of Almaundys, an draw with wyne caste in to the potte ; take Fygys and Roysonys a gode porcyon, to make it chargeaunt, waysshe hem clene, and caste hem on a morter, grynd hem as small as thou my3t, temper hem vppe with thin (Note: Thine) Mylke, draw hem thorw a straynoure, also chargeauntly as thou my3th; caste it in a clene potte, do it to the fyre; take Datys y-taylid a-long, and do ther-to; take Flowre of Rys, and draw it thorw a straynoure, and caste ther-to, and lat it boyle tylle it be chargeaunt; sette it on the fyre; take pouder Gyngere and Canelle, Galyngale; temper with Vynegre, and caste ther-to Sugre, or hony; caste ther-to, sesyn it vppe with Salt, and serue forth. [Two Fifteenth-Century Cookery-Books]

TAILLIS to be served in Lent. Take fine grapes, boiled milk of almonds, scalded, cakes and crusts of bread and apples cut in small cubes, and boil your milk, and saffron to give it colour, and sugar, and then mix it all together until it is stiff enough to be cut. It is served in Lent instead of rice. [Le Menagier de Paris]

Taylours. Take almondes, and grynde hem raw in a morter, and temper hit with wyne and a litul water; And drawe hit thorgh a streynour into a goode stiff mylke into a potte; and caste thereto reysons of coraunce, and grete reysons, myced Dates, Clowes, Maces, Pouder of Peper, Canel, saffron a good quantite, and salt; and sette hem ouere the fire, And lete al boyle togidre awhile; And alay hit vp with floure of Ryse, or elles grated brede, and cast there-to sugur and salt, And serue hit forth in maner of mortrewes, and caste there-on pouder ginger in the dissh. [Two Fifteenth-Century Cookery-Books]

xlviij - Tayloures. Take a gode mylke of Almaundys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, and a gode dele Salt, and let boyle a whyle; than take it and ly (Note: Lye; allay.) it wyth Flowre of Rys, or ellys with Brede y-gratyd, and caste ther-to Sugre, and serue forth lyke Mortrewys, and caste pouder of Gyngere a-boue y-now. [Two Fifteenth-Century Cookery-Books]

[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]

nuts
milk
pastry
figs
dates
raisins
frumenty
sugar
saffron


[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 "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:192>. Accessed on August 19, 2019, 9:59 pm.

Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:27>. Accessed on August 19, 2019, 9:59 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:114>. Accessed on August 19, 2019, 9:59 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:443>. Accessed on August 19, 2019, 9:59 pm.




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