Pondering recipe options for potential Kingdom Arts & Sciences entries
I've finally finished a first draft of a spreadsheet of all the ingredients in Libro di cucina/ Libro per cuoco. I was trying to decide what information I should focus on from it. David suggest I pick spices as I've already done a largess project with the three spice mixes with recipes in this manuscript. To start I did a sort of all the ingredient entries by type, followed by another increasingly focused sorting of all spice listings, then only those recipes that use one or more of the spice recipes provided in this same source.
This list is a first run of possible recipes for KA&S- I already took out things like fish jelly. Now I'm pondering what would be most appropriate in terms of logistics and judge considerations. I'm thinking perhaps little tarts or something else that could potentially be done in advance if I'm not able to cok on site, but something that stands alone.
To confect fresh almonds and fresh persian nuts and walnuts fresh that you want to be neither hard nor soft, etc.
Hens with fennel fantastic
To make marmalade of quinces good and fantastic
Millet dish with verjuice Good relish for chickens
Dish of apples good and perfect
Fantastic tart of prawns
Stuffed shoulder of mutton
(sweet/sour dish) of whatever fish
grain dish good and perfectly useful
Mushrooms Millet with meat good and perfect
Marvelous and good walnut bread
Fantastic common herb
Ravioli
Ambroyno (sweet food)
Tart ready to serve and good
Tart of fresh fava optimally good
French tart good and optimal
Agliata
Ambrosino good and perfect and such
Sauce thickened with eggs good with partridge
Capons or hens stuffed grain dish good and perfectly useful
Ground dish for 12 persons
Hen with sumac good and perfect
Millet with meat good and perfect
Fantastic tart of prawns
Tart of garlic, etc.
Tart of parmesan good
Tart of Romania
Dish to make a good stomach
Hens with fennel in another way
This list is a first run of possible recipes for KA&S- I already took out things like fish jelly. Now I'm pondering what would be most appropriate in terms of logistics and judge considerations. I'm thinking perhaps little tarts or something else that could potentially be done in advance if I'm not able to cok on site, but something that stands alone.
To confect fresh almonds and fresh persian nuts and walnuts fresh that you want to be neither hard nor soft, etc.
Hens with fennel fantastic
To make marmalade of quinces good and fantastic
Millet dish with verjuice Good relish for chickens
Dish of apples good and perfect
Fantastic tart of prawns
Stuffed shoulder of mutton
(sweet/sour dish) of whatever fish
grain dish good and perfectly useful
Mushrooms Millet with meat good and perfect
Marvelous and good walnut bread
Fantastic common herb
Ravioli
Ambroyno (sweet food)
Tart ready to serve and good
Tart of fresh fava optimally good
French tart good and optimal
Agliata
Ambrosino good and perfect and such
Sauce thickened with eggs good with partridge
Capons or hens stuffed grain dish good and perfectly useful
Ground dish for 12 persons
Hen with sumac good and perfect
Millet with meat good and perfect
Fantastic tart of prawns
Tart of garlic, etc.
Tart of parmesan good
Tart of Romania
Dish to make a good stomach
Hens with fennel in another way