Here are the transcriptions, translations and notes on these three recipes I'll be interpreting:
Se tu voy fare bramagere per XII persone, toy iiij libre de mandole, e una libra de rixo, e iiij galine, dui libre d’ onto frescho, e una libra e mezza de zucharo, e mezo quarto de garofalli, e toy le mandole, e mondale, e servane quantità de entriegi, e le altre fa maxenare, e maxena e destempera cum aqua chiara pocha, e colale bene per stamegna, e toy lo rixo ben mondo e ben lavato ad aqua chalda e ben raschado, zoè suto con toaglia, e falo pestare lo spiciale, over sedazare, e staciare, e toy li petti de le galine e fali lesare pocho, e filali sottile e frigelli in lo onto con pocho focho in una pignata persi, e meti a fogo lo lacte de le mandole, e servane doe scudelle. Quando lo lacte, bolle destempera la farina de lo rixo con quello late crudo, e metile a bolire, e
trailo in dreto suso la braxa, e meti incontinente le polpe e sfilato e l’ onto de struto dentro questa vivanda, e mescola spesso, e metigli del zucharo. Quando è coto e tu manestra, mitige de l’aqua rosata per sopra le scutelle, e poy zucharo, e poy mandole sofrite bianche, e poy garofalli. Questa vivanda vole essere biancha como neve, e streta, e potente de specie.
V. (5) Bramangere (Blancmange)
If you want to make bramangere for 12 persons take 4 pounds of almonds and one pound of rice and 4 hens, two pounds of fresh grease, and a pound and a half of sugar, half a quarter of cloves. And take the almonds and peel them and reserve a quantity whole, and the others grind, and distemper with a little clear water, and strain them well through a colander, and take the rice well peeled (hulled) and well washed with hot water and well picked over, then suck (dry) with a cloth, and pound it smooth, very fine, and sift, and take the pieces of the hen and let them boil a little, and shred very thin. And fry in the grease on a little fire (softly) in a pot (probably covered pot), and put to the fire the almond milk and reserve (some) in a bowl. When the milk boils distemper the flour of the rice with some of the raw (cold) milk and put it to boil and thicken over the coals, and put immediately the flesh in threads and the grease melted into this dish, and mix often, and put to it the sugar. When it is cooked and ready to serve put rose water over the bowl and then sugar and then the almonds blanched and fried, and then cloves. This dish must be very white, like snow and sparing (streta) and potent of spices. * streta is translated as strict, precise or sparing. Given context may indicate a simple dish.
If you want to make blancmange for twelve people, take four pounds of almonds, one pound of rice, four hens (chickens), two pounds of grease (lard), a pound and a half of sugar and half a quarter (two ounces) of cloves. Peel the almonds, reserve some whole, grind the remainder and prepare almond milk by soaking with clean water and straining. Take rice that has been hulled, picked over, washed with hot water and dried and grind to a fine powder and strain. Take the chickens that have been cut into pieces and boil them a little. Shred the cooked chicken meat finely and fry gently in the grease. Meanwhile put most of the almond milk in a pan and bring to a boil. Mix the reserved, cold, almond milk with the rice flour and allow it soak. When the almond milk boils mix it with the soaked rice flour and return to the pan. Boil the rice flour and almond milk together until it thickens, immediately add the shredded fried chicken and the fat from the pan. Mix this mixture frequently to prevent burning and sticking and add the sugar. When the dish is cooked pour into a bowl to serve. Dress the dish with rosewater, sugar, the reserved almonds that have been fried and cloves. This dish should be very white like snow and potent with spices.
4 lb almonds, 1 lb rice, 4 hens, 2 lb lard, 1 1/2 sugar, 2 oz cloves.
Break down by 1/4: 1 lb almonds, 1/4 lb rice (flour), 1 hen, .5 lb lard, .375 l lb sugar, .5 oz cloves.
Peel almonds, leave some whole (not mentioned here, but inferred is Toast/ fry the almonds that are left whole) grind the rest, and prepare almond milk with clean water. Boil cut up chickens, shred meat then fry in lard. Take hulled (white) rice and grind into rice flour. Boil most of the almond milk, mix the cold almond milk with rice flour and let soak, when the first milk boils mix it with the soaked rice flour and boil the rice flour/ almond milk until it thickens, add the shredded fried chicken and fat from pan. Mix frequently to prevent burning- add sugar. Pour into bowl and serve. Dress with rosewater, sugar and reserved almonds that have been fried and cloves.
VI. Brodo de polastri.
Se tu voy fare brodo de polastro, toli polastri e fali alisare, toy mandole monde e maxenale e destenprele con il brodo de li polastri, e aqua rosata, e agresta, e destempera ogni cossa insema. E poy toy canella e zenzevro, e garofali mezi maxenati, e mezi tagliati menuti, e meti entro questo brodo, e fa bolire ogni cossa in sembre. E poy che i vano a tavola, meti li polastri dentro lo brodo, e fa che siano ben caldi. Quando tu manestri, metelli del zucharo per suso le scutelle e serà bona vivanda.
VI. (6) Broth of chickens (pullets)
If you want to make broth of chickens, take chickens and let them simmer, take almonds skinned and pounded and distemper with the broth of the chicken, and rose water and verjuice, and temper everything together. And then take cinnamon, ginger and cloves half ground, and half cut small, and put into this broth and let everything boil together. And then when it goes to the table, put the chickens into the broth, and see that it is good and hot. When you serve, put the sugar above the bowl and it will be a good dish.
VI. Chickens with broth
If you want to make chickens with broth. Take chickens and let them cook in water. Take skinned almonds, grind and mix with the chicken broth (see note) and mix in rose water and verjuice. Take cinnamon, ginger and cloves, grind half and chop half of each spice. Add these spices to the almond broth and boil everything together. To serve, put the chickens in the broth and make sure that everything is hot. When you serve put sugar over the bowl and it will be a good dish. * There is no indication in the text that the ground almonds and chicken broth are strained to make chicken broth. Hence you may be leaving the ground almonds in the broth.
No amounts given in this recipe- bone in chicken, skinless boneless (I'm guessing not as that would make for a less rich stock). I also wonder if at some point the whole spices are sifted back out of the broth, at which time the chicken is removed as well because it calls tell you to put themn back in and make sure everything is hot.
Chicken, skinned almonds, chicken broth, rose water, verjuice, cinnamon, ginger, cloves, sugar.
VII. Bon savore da polastri.
A fare bon savore a polastri, toy pomegranate e fane vino a mane, e meti in quello vino ben specie dolze, e se ti parese tropo forte, mitige anexo pesto, altrimente aqua rosa. Altri usa a fare vino de pome granate agre e vino de bona uva dolze, e meti questi doy vini in sembre e spesie dolze assai. Se tu non avesti uva meti un pocho de melle, e fai bolire: li specie vole esser crude: non vole star fatto che se guasta.
VII. (7) Good taste/relish of chickens (pullets)
To give good flavor to chickens, take pomegranate and make wine by hand (juice), and put into that wine good sweet spices, and if it seems to you too strong, mix aniseed ground, or rose water. Or use wine (juice) of pomegranate sharp and wine of good sweet grapes, and put these two wines together and enough sweet spices. If you don't have enough grapes put in a little honey and let it boil: the spices will be raw: you do not want it to be made that spoils, spills, wastes (guasta).
* savore is a taste or relish, given context could also be called a sauce.
Guasta translates as spills, wastes or spoils. Given context may indicate that the sauce will be spoiled if you cook too much.
VII. Good relish for chickens.
To give a good flavor to chickens. Take grated apples and squeeze out the juice. Put into the apple juice good sweet spices. If it seems to strong, mix dill/anise ground (see note), or rose water. Alternatively use the juice of grated sour apples and juice of good sweet grapes mixed together with enough sweet spices. If you do not have grapes put in a little honey and let it boil. The spices should taste raw, not cooked, don’t allow it to cook to much or the sauce will spoil. * Anexo could be either aneto – dill or anice/anace/anacio – aniseed
Juice of Pomegranates or Apples- if apples what breed would be most appropriate? My attempt at translating this comes up with Pomegranate, so I'm not sure if I'm missing something, maybe the apple is an alternate but I can't seem to get a clear translation of "de pome granate ". The rest of the ingredients are:” good sweet spices”, dill/ anise ground, or rose water, sweet grape juice, honey as grape juice alternate
This recipe also lists no amounts, so I will have to experiment.