This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at
David Friedman's website
LXXXXV To make eucabam. This dish is called Eucabam. Take two hens and dismember them and divide each member into two parts and put in a pot with a quantity of salt, and so much water that it covers the meat, so that the two parts (out of three) are water. And when they are cooked, having prepared these things and put in some cumin and grain of four strong grain weights, and having crushed them and mixed them with half a quart of milk, those things should be strained together with a napkin and grind in a dish. Then you have prepared these other things for a coin's weight of saffron and 5 cloves of peeled garlic and forty shelled almonds and four cooked hard egg yolks and as much white bread as a nut, and don't toast it. The liver and the breast of the cooked hen, crush with the cabbages, put it on a table, and a half ounce of spices, which things are ground together in a pot with four raw egg yolks, and these things are tempered with that which was strained by the napkin and with milk and with wine, and take pomegranate grains, and put all these things tempered in a pot together with meat, and boil them so much that the food is stopped and cooked. When it cooks up, put powder of spices and sugar on the dish.