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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Another preparation. Take fava blossoms, and set them to cook with fresh pork; and when they are partly cooked, add beaten eggs, milk and spices, saffron and salt, and make sure the meat is well minced, and mix it all together, and make it thick, like a mortadello (sausage).