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Iv - Ambronsino (ambrosia) Good And Perfect And Such


This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

IV - Ambronsino (ambrosia) good and perfect and such. If you want to make ambrosino for 12 persons take 6 lean capons and 2 pounds of almonds and a pound of currants, and 1 (pound of) dates and a pound of prunes / damson plums (brognole) and 1 ? of ginger fine and one ? whole nutmeg and cloves and whole saffron, and half pound of sweet spices, and take the capon and cut into portions and make seven pieces of each, and put it to fry in lard rendered and strained in a pan. And when it is well fried, the first thing that you must put in is the zenzevro rubbed and the nutmeg chopped well small, and cinnamon broken in good pieces and cloves whole, and almonds whole peeled, and dates whole well washed, and put in sweet spices in large amounts and let cook a little; and when it is cooked take it back (remove off the flame), when it is cooked first put in the almonds with the shell not peeled (unskinned) and grind and distemper (mix) with little vinegar and when it is cooked the dish, strain the almonds and put sauce with spices and enough saffron. This dish wants to be sharp and sweet and scarlet and sparing take it back (off the fire ? ) and put it in a bowl and powdered spices over the bowl.

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Other versions of this recipe:

Ambroyno (a sweet food) (Libro di cucina / Libro per cuoco)




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