How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Boil eggs until hard, about 12 minutes.
Run cold water over them to cool, then peel
and take egg yolks out. Mash yolks in a
mortar with some of the milk until smooth.
Add cumin and saffron threads and grind
some more, being careful to crush the saffron
in. Add breadcrumbs and the rest of the milk.
Chop egg whites small and grate cheese or cut
it into little bits. Put egg yolk mixture into a
pot and heat at medium, stirring constantly
until it just starts to boil; add egg whites and
cheese and heat, stirring, until cheese melts,
about 7 minutes total from starting to heat egg
yolks.
Lemon Dish (Limonada)
De Nola no. 17
Take blanched almonds and peel them, and
grind them in a mortar, and blend them with
good hen's broth; and then take new raisins, and
clean them well of the seeds, and grind them by
themselves and strain them through a woolen
cloth; and after they are strained, mix them with
the almonds, and put everything in the pot where
it must cook; and put sugar and a little ginger in
that same way, and set it to cook, constantly
stirring it with a stick of wood. And when it is
cooked, put a little lemon juice, and then stir it a
little with the wooden stirrer so that the lemon
juice is well-mixed within it. And then dish it out
and cast fine sugar on the dishes.
½ lb blanched almonds 3 T+ sugar
10 ½ oz chicken broth ¾ t ginger
¼ c raisins 4 T lemon juice
Blanch the almonds, grind them to a coarse
meal and put them in a pan with chicken
broth. Grind the raisins and pass through fine
metal strainer, ending up with ~10 t pulp and
juice combined. Mix that in. Add sugar and
ginger. Cook about 10 minutes on a low heat,
stirring constantly. Add lemon juice. Cook
briefly, turn off, serve with sugar sprinkled
on.
This could be used as a sauce over meat. If
the raisins are dry, put them in boiling water
for a while to plump them out before grinding.
Could try using grapes, on the theory that new
raisins mean raisins too new to have been
dried.
68
Pasta, Rice, etc.
Losyns
Curye on Inglysch p. 108
(Forme of Cury no. 50)
Take good broth and do in an erthen pot.
Take flour of payndemayn and make þerof past
with water, and make þerof thynne foyles as
paper with a roller; drye it harde and seeþ it in
broth. Take chese ruayn grated and lay it in
disshes with poudre douce, and lay þeron loseyns
isode as hoole as þou myght, and above powdour
and chese; and so twyse or thryse, & serue it
forth.
½ to ¾ c water 1 T poudre douce (p. 4)
2 c flour 5 c beef broth
1 lb mozzarella
Stir the water into the flour; knead 5-10
minutes until smooth. Divide in four portions,
roll each out to about 12" diameter. Cut in
lozenges (diamonds), leave to dry. This
produces 9 ½ oz dried pasta, which will keep
at least three weeks.
Grate cheese and mix up poudre douce.
Bring broth to a boil, put in pasta, cook 10-12
minutes and drain. Put ⅓ of the cheese in a
dish, sprinkle about ⅓ of the poudre douce
over it, and layer ⅓ of the hot pasta on top;
repeat this twice, reserving a little poudre
douce to sprinkle on top. Let sit a couple of
minutes to melt cheese and serve.
To Make Gnochi
Due Libri di Cucina B: no. 69
He who wants to make nochi, take flour and
bread crumbs, and put in a little water, and take
the eggs and break them with it, and get a wet
slice and put it to boil, and when they are cooked,
draw them forth and throw on them enough
cheese.
½ c whole wheat flour [¼ t salt]
½ c bread crumbs 2 eggs
3 T water ½ oz Parmesan
Combine everything except the cheese, roll
out, cut into pieces about 1"x1"x1", boil for ½
hour. Sprinkle on grated cheese and serve it.