IV - Ambronsino (ambrosia) good and perfect and such
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "IV - Ambronsino (ambrosia) good and perfect and such". [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:

IV - Ambronsino (ambrosia) good and perfect and such. If you want to make ambrosino for 12 persons take 6 lean capons and 2 pounds of almonds and a pound of currants, and 1 (pound of) dates and a pound of prunes / damson plums (brognole) and 1 ? of ginger fine and one ? whole nutmeg and cloves and whole saffron, and half pound of sweet spices, and take the capon and cut into portions and make seven pieces of each, and put it to fry in lard rendered and strained in a pan. And when it is well fried, the first thing that you must put in is the zenzevro rubbed and the nutmeg chopped well small, and cinnamon broken in good pieces and cloves whole, and almonds whole peeled, and dates whole well washed, and put in sweet spices in large amounts and let cook a little; and when it is cooked take it back (remove off the flame), when it is cooked first put in the almonds with the shell not peeled (unskinned) and grind and distemper (mix) with little vinegar and when it is cooked the dish, strain the almonds and put sauce with spices and enough saffron. This dish wants to be sharp and sweet and scarlet and sparing take it back (off the fire ? ) and put it in a bowl and powdered spices over the bowl.



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]

II - Ambroyno (a sweet food). If you want to make ambroyno, take a hen and chop in pieces, take onions well minced and fry them in strained lard, and put in sweet and strong spices, and ginger, and cloves, and grains of paradise, and cut them small with a knife and put them to fry everything together. And take un-peeled almonds and grind them and take verjuice and saffron together. When it is cooked put it over the hen. For three hens you want a pound of almonds. [Libro di cucina / Libro per cuoco]

[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]

chicken
nuts
currants
dates
prunes
damsons
plums
ginger
nutmeg
cloves
saffron
lard
rabbit
cinnamon
vinegar


[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]

damson:


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 "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:4>. Accessed on October 16, 2019, 4:52 am.




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