Fake Ricotta
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 "Fake Ricotta". [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:

Fake Ricotta. Get a pound of almonds, blanch them -that is, let them steep a night so their skins will come off more neatly - and grind them up; then get four ounces of sugar, one ounce of rosewater, half a beaker of fish broth-that is, of pike or good tench-distemper everything together and strain it finely; place this mixture into a mold like those carried by peddlers who cry out, 'Ricotta! Ricotta!'; when you have put the mixture into the mold, put it in a cool place in the evening for the following morning, then dump it out on a trencher board, not forgetting the garnish of sugar, rosewater and candied aniseed.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:168>. Accessed on July 12, 2020, 11:02 pm.

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