White Sauce
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "White Sauce". [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:

White Sauce. Get almonds for the amount [of sauce] you wish to make, blanch them and grind them as much as you can; get a crustless loaf of white bread soaked in verjuice and pound it with sugar and white ginger, and distemper it with verjuice or lemon juice or orange juice; make it quite white.

[Note that any sauce should be rather thick.]

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]

179 A white sauce. Mix a few almonds and bread crumbs together and pound them small and strain them together with vinegar through a small soup sieve. If you would have it stronger, mix wine into it. [Das Kuchbuch der Sabina Welserin]

White sauce. Macerate bread in verjuice, with powdered white ginger. [Le Recueil de Riom]

15. WHITE SAUCE. Take white ginger which is fine and peel off the skin so that it remains white; and make of it little pieces like half a finger, and put them to soak in fine rosewater the night before; and in the morning you will take almonds well-peeled and blanched and grind them well in a mortar; and then blend them with hen's broth that is well-salted and strain it through a woolen cloth; and then put the milk in the pot where it must cook; and take whole cinnamon which is long and tie it with a thread and scald it with boiling hen's broth, with cloves of gilofre scalded in the same fashion; and when the sauce is more than half cooked, put the cinnamon and the cloves in the pot, and the ginger soaked in rosewater; and if it does not taste enough of ginger, cast in a little which is ground, because this sauce should taste of a little of ginger and of rosewater; but the rosewater should not be cast in until everything is cooked; and when the sauce is cooked, prepare dishes and put fine sugar on them. [Libre del Coch]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


[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]

[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]


[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 "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:104>. Accessed on June 4, 2020, 1:28 pm.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:179>. Accessed on June 4, 2020, 1:28 pm.

Searchable index of "Le Recueil de Riom". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?recue:41>. Accessed on June 4, 2020, 1:28 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:15>. Accessed on June 4, 2020, 1:28 pm.

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