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

Potaje de Fideos (Pottage of Noodles)
De Nola no. 59
69
Clean the fideos of the dirt which they have
and when they are well cleaned put them on the
fire in a very clean pot with good fatty broth of
chicken or mutton which is well salted and when
the broth begins to boil, cast the fideos in the pot
with a piece of sugar, and when they are more
than half cooked, cast into the pot with the
chicken or mutton broth, milk of goats or sheep, or
in place of those, almond milk, for that can never
be lacking, and cook it all well together, and when
the fideos are cooked remove the pot from the fire
and let it rest a bit and prepare dishes, casting
sugar and cinnamon upon them; but as I have
said in the chapter on rice, there are many who
say concerning pottages of this kind which are
cooked with meat broth that one should cast in
neither sugar nor milk, but this is according to
each one's appetite, and in truth, with fideos or
rice cooked with meat broth, it is better to cast
grated cheese on the dishes, which is very good.
Translator’s notes: My modern Spanish
dictionary translate "fideos" as "vermicelli"; I
do not know what medieval fideos were like. I
suspect the phrase “clean the fideos of the dirt
which they have” is a scribal error. An almost
identical phrase is at the beginning of the
previous recipe, which is for baked rice. There
it makes sense; even today, packages of rice
have instructions to check it for small pebbles
and other impurities. I cannot see why pasta
would need cleaning.
2 ½ c chicken broth 1 c goat’s milk
8 oz spaghetti (or sheep or almond)
½ t sugar 1 T sugar + 1 t cinnamon
or ½ c Parmesan
Bring broth to a boil and cook spaghetti in
boiling broth 8 minutes (or just over half the
maximum cooking time given on the
package), then add sugar and goat’s milk and
cook another 6 minutes. Let sit off the heat
about 15 minutes, during which time most of
the liquid gets absorbed. Mix in either the
cinnamon sugar or the (grated) cheese. For
larger quantities, reduce the proportionate
amount of broth: for three times this amount,
for example, use two and a half times the
amount of broth.
To Make Ravioli
Sabina Welserin no. 31
Take spinach and blanch it as if you were
making cooked spinach, and chop it small. Take
approximately one handful, when it is chopped,
cheese or meat from a chicken or capon that was
boiled or roasted. Then take twice as much cheese
as herb, or of chicken an equal amount, and beat
two or three eggs into it and make a good dough,
put salt and pepper into it and make a dough
with good flour, as if you would make a tart, and
when you have made little flat cakes of dough
then put a small ball of filling on the edge of the
flat cake and form it into a dumpling. And press
it together well along the edges and place it in
broth and let it cook about as long as for a softboiled
egg. The meat should be finely chopped and
the cheese finely grated.
Cheese version
¼ lb spinach 2 c flour
¼ lb cheese ½-¾ c water
⅛ t pepper ½ t salt (for dough)
1 egg
Chicken version
¼ lb spinach ½ egg
3 oz chicken 1 c flour
⅛ t salt ¼-⅜ c water
⅛ t pepper ¼ t salt (for dough)
Put spinach into boiling water for 1-2
minutes, take out, cool, drain, squeeze dry.
Boil chicken (if you are doing the chicken
version) about 15 minutes. Chop cheese (or
chicken) fine. Chop spinach fine. Combine
with salt (chicken version), pepper, egg.
Knead flour and water into a smooth
dough. Make about 1 ¼" ball of dough, roll
out to aprox 4" circle on floured board, put 1 t
filling in the middle, pinch the edges together
around the filling like a pirogi. Bring the
chicken stock plus spinach water to a boil,
boil the ravioli in it for 3-4 minutes.