Formaddio e fruttaLVIII Marvelous and good walnut bread
a rich bread with walnuts & spices
Fruit & cheese
possibly additional Rolls & butter
Primo IV. Ambrosino good and perfect and such.
Chicken with dried fruit, almond milk and verjuice, sweet and sourLV Millet polenta with verjuice
- a grain dish with almond milk- calls for it to be served with goose but is vegan by itself. LXV Armored turnips
- Turnips with cheese
Secondo LXVI Good and perfectly optimal roast in sweet/sour sauce
- Pork loin roast. Slice roast and finish cooking in sauce of white wine, vinegar, chopped dates, pine nuts and raisins. LXI A good way for rice
Vegan with almond milk CII Scallion or onion tart etc.
Scallion or onion, boiled to remove bitterness, with eggs, cheese and saffron.
Dolce XXXVIII Lasagne
A sweet pasta dish, lasagne noodles with ground walnuts, sugar and spices. CXXX To make a good and delicate dish of oranges
I got a request for candied orange peels- and here's the recipe! :) CXXXI To make a chopped orange dish in another way
candied orange peels- only chopped and cooked until almost hard
Also, possibly more fruit & cheese and various comfits, candied almonds and fennel seeds.
Now I'm wondering if I've cut it down too much. Does this sound too sparse, and I should add some more things back in? I could either do an additional dish or two per course and / or add one more course.
Here are some options to add back in:LXII Fried ravioli, etc.
- meat dumplings with cheese currents, sumac and other spicesXXIV Apple fritters for lent.
- Vegan XXXV Herbatella, a herb omelet, etc.
Vegitarian if alternate for lard is usedXXXVI Herb omelet in lent.
Vegan XLVII Stuffed eggs
Historical "deviled eggs" tasty- and visually familar for people nervous about period food. XLIX Hen pastry
Chicken pie LI Optimal pork pastry
alternate pork pie
Since both of the meat dishes already have sauces integrated I didn't do sauces on the side, but this manuscript has some great ones, many of while I've already redacted. I'm considering making at least some of the pork loin with all sauces on the side so those who are sauce weenies can still have meat and there will be a lot more favor variety.
All of these recipes currently come from a single source the Anonimo Veneziano and I'm currently working from the translation found here: http://www.geocities.com/helewyse/libro.html
There is also an online version still in Italian here: http://staff-www.uni-marburg.de/~gloning/frati.htm