1. Choose a simple, short recipe at first
2. Read the recipe several times. Redact the recipe word for word as it appears in the original recipe.
   1. Use Glossaries
   2. Oxford English Dictionary
   3. Words may have several different spellings or meanings
   4. Redact with a partner
   5. Read other redactions
3. Read your redaction and break it down into steps. Condense phrases
   1. Glossary of phrases
   2. Include any specific cooking instructions
4. Write recipe using condensed phrases
5. Group like ingredients: Meats, Liquids, Spices, Etc. Write what has to be done to each ingredient
   1. Write recipe like a recipe card
   2. Write in order (Largest quantity first and so on)
   3. Use glossary of medieval cooking techniques
6. Start working with loose quantities. Make small batches. Measure and write down every ingredient as you use them.
   1. Quantities can be changed
   2. Variations are endless
   3. Use common sense
   4. Think Medievally
   5. Measure everything
   6. Make small batches
7. Taste your recipe make notes for next time. IE: Use more onions, less spices, etc
   1. Try a variation of cooking techniques
   2. Try a variation of ingredients, experiment

• Simple recipe, (Fenkel in Soppes)

• Original recipe: Take blades of fenkel; shrede hem not to smale. Do hem to seeth in water and oile, and oynouns mynced therwith; do therto safroun and salt and powder douce. Serve it forth. Take bread toasted and lay the juices onward.
• Redaction of recipe word for word: Take blades of fennel; shred them not too small. Do them to boil in water and oil, and onions minced therewith; do thereto saffron and salt and powder douce. Serve it forth. Take bread toasted and lay the juices onward.

• Condense phrases:

Take blades of fennel; shred them not too small= cut fennel into large pieces.

Do them to boil in water and oil and onions minced therewith= boil the fennel in water and oil and add minced onions.

Do therto saffron, and salt and powder douce= add saffron, salt and powder douce.

Serve it forth= serve.

Take bread toasted and lay the juices onward= serve the fennel and the juices over toasted bread.

• Recipe with condensed phrases:

Cut fennel into large pieces. Boil the fennel in water and oil. Add minced onions, saffron, salt and powder douce. Serve the fennel and the juices over toasted bread.

• Group ingredients, what has to be done to each ingredient:

Fennel, cut into large pieces

Onions, minced

Water, enough to cover

Oil, added to water

Spices:Saffron, salt, powder douce

Bread, toasted

• Quantities:

1 Fennel cut into large pieces

2 Onions, minced

3-6 Cups water (Enough to cover)

1/2 cup Olive oil

3-4 Threads of crushed saffron

1 Tsp. Salt

2 Tsp. Powder Douce

1 Italian bread, sliced longways, brushed with olive oil and broiled in oven (Toasted)

• Taste your recipe, make notes: add or subtract quantities for next time.