Rice with Almond Milk
Prepared for [event name] on [date]
by [name]


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

Rice with Almond Milk. To make ten servings get a pound and a half of almonds and a half pound of rice; wash the rice three times, cook it well and drain it thoroughly; grind the almonds - so they do not make oil as they are ground, add in a little clear water or rosewater - and strain them; set the almond milk to boil in a pot with half a pound of fine sugar; as it begins to boil, add in the rice and put the pot on coals away from the fire, stirring continuously with a spoon, and let it boil for half an hour.

Similarly, you can cook the rice with goat’s milk or some other milk.

Nota: To keep any similar dish from picking up smoke, take a cloth folded in three or four layers - but first, remove the preparation from the pot, without scraping the bottom, and put it into another pot; then soak the cloth in clear water, wring it out, place it thus folded over the pot and leave it there for half an hour, or for at least a quarter of an hour; then soak it again, and put it back again on the pot: this is how the smokey taste is drawn out. Proceed likewise for Spelt Porridge [Recipe 9]: there is no better way.



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]

[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]

rice
nuts
milk
oil
rosewater
sugar
goat
seafood
spelt


[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 "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:7>. Accessed on October 20, 2019, 2:58 am.




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