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Monday, June 7th, 2010 11:13 am
Since the most local supplier of "exotic meats" won't have any boar for at least a week, I'm going to take a short break from working through the recipes in order and focus on a largess (historically appropriate gifts) project involving recipes also from this manuscript.

Here's some of the back ground of what I've done with this so far: 

LXXIII. Specie fine a tute cosse.

Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.

LXXIII Fine spices for all dishes (things)
Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron.

Interpretation: 1 oz pepper, 1oz cinnamon, 1 oz ginger, 1/8 oz cloves, 1/4 oz saffron. Grind, mix, store in dry air tight container.

Yeilds: 12 1/2 bottles- bottles contain approx. 2 tbsp. Need to make two batches
 

LXXIV. Specie dolce per assay cosse bone e fine.

Le meior specie dolze fine che tu fay se vuoi per lampreda in crosta e per altri boni pessi d'aque dolze che se faga in crosto e per fare bono brodetto e bon savore. Toi uno quarto de garofali e una onza de bon zenzevro e toy una onza de cinamo leto e toy arquanto folio e tute queste specie fay pestare insiema caxa como te piaxe, e se ne vo' fare piú, toy le cosse a questa medessima raxone et è meravigliosamente bona.

LXXIV Sweet spices, enough for many good and fine things
The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces.  Take a quarter (of an ounce) of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity (the same amount of?) Indian bay leaves (*) and grind all these spices together how you please.  And if you don’t want to do more, take these things (spices) in the same ratio (without grinding) and they will be marvelously good. 
* the glossary at the end of the Arnaldo Forni edition of this book indicates that folio in this recipe refers to malabathrum or Cinnamomum tamala also known as Indian bay leaf. 

Interpretation: ¼ oz cloves, 1 oz ginger, 1oz cinnamon, 1 oz bay leaf. Grind, mix, store in dry air tight container. Alternately, mix without grinding store in bag or air tight container (the linen bag can be used to defuse the flavors into dishes, to be removed before serving).
Yields: 9 1/2 bottles- bottles contain approx. 2 tbsp. Need to make two batches
 

LLXXV. Specie negre e forte per assay savore.

Specie negre e forte per fare savore; toy mezo quarto de garofali e do onze de pevere e toy arquanto pevere longo e do noce moscate e fa de tute specie.

LXXV Black and strong spices for many sauces.
Black and strong spices to make sauces.  Take half a quarter (of an ounce) of cloves, two ounces of pepper and an (equal) quantity of long pepper and nutmeg and do as all spices (grind).

Interpretation: 1/8 oz cloves, 2 oz pepper, 2 oz long pepper. Grind, mix, store in dry air tight container.

Yeilds: 19 1/2 bottles- bottles contain approx. 2 tbsp. - may need to make one batch, still have some left.

Here are some gratuitous images:

Here's A close up of one set with the spices out of the bag

Here are the sources I'm looking at ordering the saffron from: 
http://www.qualityspices.com/index.php?id=102&tx_ttproducts_pi1%5Bmfc%5D=20
http://www.theposter.com/saffron2.html

The recipes in the current version of the booklet are: all three spice mixes, Marvelous and Good Nut Bread, Fantastic Common Ravioli with Herbs (pork & herb ravioli), Ambrosino Good and Perfect and Such (a sweet & sour chicken dish w/ dried fruit), Agalita (a double garlic sauce), and stuffed eggs. I'm debating whether I should switch any of these out or not. The recipes are currently mostly pretty easy, except for the ravioli which many would consider challenging since you have to make your own pasta for it.