XXVIII.          Fritelle bianche.
A ffare fritelle bianche, toy late de mandole e formento, e sfarinato destempera insiema e lassali levare, po’ fa le fritelle. Quando sono cocte, polverizali del zucharo e sono bone
28 White Fritters
To make white fritters.  Take almond milk and leaven (yeast) add flour and blend them together and leave them to ( Read more... )

I seem to be having trouble uploading the rest of the process pictures tonight and I'm to tired to fight LJ, so I'll try again later this weekend.

XXXV.           Herbetella, etc.
Se tu voy fare herbetella cocta in padella, toy menta e salvia, e petrosemolo e maiorana e ogni bona erba che tu poy havere, pesta ogni cossa insema in un mortaro, e lardo ( Read more... )

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 ( Read more... )

Quick update before I drag my tired bottom to bed

This may look like a brick of cheese, but it's much, much harder. I didn't cut it so much as hack at it: 

( Read more... )

I'm saving them here so I can go back and find them later ( Read more... )

I've got a friend who's thinking about apprenticing and she wants a persona appropriate scroll. I sent her the links I still had from when I researched  mine and the transcription of the basis for mine, but I can't seem to find the image of the original extant scroll. Any suggestions?

Also, someone on my Friends list posted these really cool doll ( Read more... )

Equipment
6 commercial sized convection ovens.
Large full sized standing warmer - to hold hot foods in safety zone (potentially useful for Veggie tarts, maybe others)
8 outlets in kitchen-
space in front that will be curtained off has 13 heavy duty outlets - for roasting ovents and rice cookers?

Ask Mort- about how many roasting ovens needed for ( Read more... )

After work tonight I'm commuting over the Dragon's Lair- instead of bussing home and driving around I'm hopping a van pool with a coworker and taking the ferry across. R said he will come and pick me up after the meeting and site visit. I must remember to email him at least the name of the site, if not the address too.

I will be bringing a couple ( Read more... )

Per Cominciare:

Frutte & Formaggio - Fruits & cheese
Pane de noxe - A rich bread with walnuts & spices
Ove plene  - Stuffed eggs

Primo Servizio

Ambrosino: Chicken with dried fruit, almond milk and verjuice, sweet and sour (possibly adding a vegan version)
Panicata - Millet polenta- This is probably getting switched out for rice w/ saffron, still vegan
( Read more... )

From Venetian Ships and Shipbuilders of the Renaissance by Frederic Chapin Lane

Moneys

Prices and wages have invariably been given in the text in the same moneys of account in which they were given in the sources. No attempts have been made to transform the sums into modern equivalents because there would be more delusion than meaning in such ( Read more... )