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Fake ricotta

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

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.


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