LXXII - Elderflower dish
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 "LXXII - Elderflower dish". [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:

LXXII - Elderflower dish. Elderflower dish (sambugado) to serve in a soup dish most perfect and fantastic. If you want to make sambugado to serve in a soup dish for 12 persons, take a pan of milk alive (fresh) of sheep or of goat and take a pound of rice and take a pound and a half of lard and take 3 ounces of sugar and take the flowers of the elder well mature and take the milk that you have well strained and put it to boil, and when it has boiled the first thing that you put in should be the ground rice and the second the flowers of the elder and the third the cleaned lard and the forth the amount of sugar, and put saffron to temper it. This dish should be hot and thick and sweet and flavorful of flowers.



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]

LXXI - Elderflower dish. Elderflowered dish (Sambugado) that is milk with flowers of elder If you want to make elderflower dish, take sheep's milk that is clear (clean), take flowers of elder and put to soak in this milk and let it soak enough, then strain it. For a quart of milk you want 12 eggs and beet together, then put to boil and guard from smoke. [Libro di cucina / Libro per cuoco]

LXXI - Elderflower dish. Elderflowered dish (Sambugado) that is milk with flowers of elder If you want to make elderflower dish, take sheep's milk that is clear (clean), take flowers of elder and put to soak in this milk and let it soak enough, then strain it. For a quart of milk you want 12 eggs and beet together, then put to boil and guard from smoke. [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]

elderflower
milk
sheep
goat
rice
lard
sugar
flowers
saffron


[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]


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:72>. Accessed on April 2, 2020, 11:32 am.




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