We recently digitised some illustrations from a cook book written around 1570 by Bartolomeo Scappi,
We recently digitised some illustrations from a cook book written around 1570 by Bartolomeo Scappi, He was head chef for several cardinals and to Pope Pius IV and V.It is divided in six books, in each book he gives recipes and food selections according to the seasons of the year. The illustrations in the book show the types of utensils and pots, some of which were shown for the first time in the this book. This book is also the first to show an image of a fork!Our volunteer Gina translated two recipes from the book for you to enjoy and try out in your kitchens over the weekend! Let us know if you experiment with these early modern recipes:Fiadoncelli (pastry dough in tubular shape with various fillings)Take very fine flour and mix it with white wine, rose water, sugar, salt, oil and saffron, making sure the quantity of rosewater is more than that of wine and everything is lukewarm. Mix the dough, making sure it is not too hard. Make a thin long pastry.For the filling, take pine nuts which have been soaked in water and dates simmered in wine and finely chopped, currants simmered in wine and finely chopped raisins without seeds. Mix all with sugar, mints leaves and crushed marjoram. Shape the fiadoncelli with the thin pastry and add the filling. Fry with high quality oil. Serve warm and dust with sugar. Dough for various doughnutsTake one pound of almonds, grind it in a mortar and mix with three pounds of lukewarm water. Heat up. Take two ounces of yeast mixed in warm water, add this to almond milk, add a little salt, four ounces of sugar, eight ounces of white wine, 4 ounces of oil, two pounds of fine flour and a little saffron to add colour. Whip the dough with a wooden spoon for half an hour. Leave it to rest in a warm place for three hours. After whipping it again with a wooden spoon, cover the bowl for half an hour keeping in warm temperature, and then whip it one more time. Test the dough in hot oil. If it swells it will be perfect, alternatively, remix and leave it to rest. With the spoon make small or big doughnuts as one likes them, when ready serve warm with sugar dust. If you want to try making doughnuts with additional ingredients, just make the dough more runny than add any of the following suggestions:-any finely chopped fresh herbs-cooked parsnips-sardines-salted anchovy-apples-thinly sliced courgettes-boiled leeks-prawns-rosemary and sage -- source link
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