LXXXXIIII To make crepa
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Due Libri di Cucina - Libro B (Italy, 15th c. - Rebecca Friedman, trans.), entitled "LXXXXIIII To make crepa". [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:

LXXXXIIII To make crepa. This dish is called a dish of crepa. Take a hen and dismember it and divide it of each member in three, and take a pound of pork loin and cut it minutely, wash it and put it "al Iapigio". Add as much salt as is enough and let it cook. In the middle put the bread, an ounce of crepa of white wine and 40 almonds well cleaned and a half ounce of spices and four egg yolks and three coins' weight of saffron, and grind all these things and temper them together with a half quart of cow milk, and if the milk is not enough, garnish with boiling water, and put 20 entire almonds into it. In the end of this decoction put an ounce of sugar.

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]

Grape dish. Fry your meat lightly in lard. Take some bread, soak in beef broth, strain through cheesecloth, and throw onto your meat. Grind ginger, steep in verjuice and wine, and put onto your meat. Then add gooseberries or some verjuice grapes. [Le Viandier de Taillevent]

Carp. Cooked in water; eaten with Green Sauce. [In galantine] like Lamprey in Galantine. [Le Viandier de Taillevent]

CARP. Some prefer the ones with soft roe to the ones with hard, and some otherwise. And note that sterile ones are worth more than either of the others.

Item, in preparing it, take out the bitter parts which are at the base of the throat, and this done, you can cook the head whole, and it will cook cleanly: and if those parts are not removed, the head will stay all bloody and bitter. And as far as this is concerned, if the bitter parts are not removed whole and without breaking, you must wash the place and rub it with salt, and if the parts are removed whole, you do not need to wash the head nor anything else, but it is appropriate to boil the head first, and quite soon after the tail, and then the remainder, and all on a small fire. Cooked carp is eaten with green sauce, and if any is left over, put it in a galantine. [Le Menagier de Paris]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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[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]

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Searchable index of "Due Libri di Cucina - Libro B". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:59>. Accessed on July 5, 2020, 6:48 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:27>. Accessed on July 5, 2020, 6:48 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:99>. Accessed on July 5, 2020, 6:48 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:369>. Accessed on July 5, 2020, 6:48 am.

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