![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
This is still extremely rough, I'm looking at two different translations, and looking back at the original trying to figure out why they're so different. I definately like E's 2001 translation better, at this point it just looks closer- I'm still trying to learn early culinary Italian.
IV. Ambrosino bono e perfecto et cetera.
Se tu voi fare ambrosino per XII persone, toy VI caponi magretti e ij libre de mandole, e una libra de uva passa, e 1 datali, e una libra de brognole, e 1 1/2 de genzevro fino, e una 1/2 entra noce moschate e garof. E zafarano intrego, e meza libra de specie dolçe fine, e toy li caponi e smenbrali e fane septe peze de l’ uno, e mitili a sofrizer in lardo desfato e colado in una cita. E quando sono ben sofriti, la prima cossa che tu gli mitti sia lo zenzevro roto e le noce moschate taiate ben trite, e canella rota in bone peçe, e garofalli intrigi, e mandole intriege monde, e datali intrigi ben lavati, e meti dentro specie dolçe [in] gran quantità, e fay coxere un pocho; e quando è coto trai indrieto; quando è coto meti le prime mandole con le gusse non monde, e macenali e destempera con aceto pocho, e quando è cota la vivanda, cola li mandole e mettili sugo con specie e zafarano asay. Questa vivanda vuole essere agra e dolza e vermiglia e stretta, traila indietro e dala per scudelle e polveriza specie di sopra le scudelle.
IV. Ambrosino good and perfect and such~ dueling translations
If you wish to make ambrosino for twelve persons take six fat capons and two 2 pounds of almonds and one pound of dried grapes (another translation has this as currants) and 1 dates and one pound of prunes. Also take 1 1/2 of fine ginger (no measure is given but ounces seem more likely than pounds), half between nutmeg, cloves, and whole saffron (alternate translation: half a whole nutmeg, cloves, saffron) and half pound of sweet spices. Take the capons and dismember them and make into seven pieces of each, and put them to saute in melted lard and strain in a vessel (alternate: fry the clean lard in the pan. And when they are well sauteed , the first thing you put on them is the broken ginger, and the nutmeg, sliced well stamped and cinnamon broken into good pieces, and whole cloves, and whole peeled almonds, and whole dates well washed, and put in sweet spices in great quantity, and make it cook a little,: and when it is cook turn it out; when it is cooked put the first almonds with the things not peeled.
(alternate translation: When the capons are well fried add the saffron rubbed, the nutmeg that has been chopped finely, the cinnamon broken into pieces, whole cloves, whole peeled almonds, dates, currants and prunes. Add a large amount of sweet spices and let it cook a little longer. When it is cooked reduce the heat or remove from the flame. Take unskinned almonds, grind and temper with a little vinegar, strain the almonds and add the almond milk to the dish, and add to the sauce spices and enough saffron. This dish should be sharp and sweet and red in color. Serve in a bowl with powdered spices over it).
Renaissance Italy used the Troy pound (~373g, 12oz to the lb) so that's what I'm using here to extrapolate amounts into modern oz.
6 young chickens, 2 lb almonds, 1 lb currants, 1 lb dates, 1 lb prunes, 1 1/2 oz ginger, 3 broken sticks cinnamon?, 1/2 oz nutmeg, cloves, saffron and 1/2 lb sweet spices.
?? Oz chicken (how many pounds/ oz of per chicken?), 24 oz almonds, 12 oz currants, 12 oz dates, 12 oz prunes, 1 1/2 oz ginger, 1/2 a whole nutmeg, cloves, saffron and 6 oz sweet spices. With the differnt translations, I'm wondering if some of the spices should instead be 1/6 oz nutmeg, 1/6 oz cloves and 1/6 oz saffron as that would be "1/2 (oz)between".
IV. Ambrosino bono e perfecto et cetera.
Se tu voi fare ambrosino per XII persone, toy VI caponi magretti e ij libre de mandole, e una libra de uva passa, e 1 datali, e una libra de brognole, e 1 1/2 de genzevro fino, e una 1/2 entra noce moschate e garof. E zafarano intrego, e meza libra de specie dolçe fine, e toy li caponi e smenbrali e fane septe peze de l’ uno, e mitili a sofrizer in lardo desfato e colado in una cita. E quando sono ben sofriti, la prima cossa che tu gli mitti sia lo zenzevro roto e le noce moschate taiate ben trite, e canella rota in bone peçe, e garofalli intrigi, e mandole intriege monde, e datali intrigi ben lavati, e meti dentro specie dolçe [in] gran quantità, e fay coxere un pocho; e quando è coto trai indrieto; quando è coto meti le prime mandole con le gusse non monde, e macenali e destempera con aceto pocho, e quando è cota la vivanda, cola li mandole e mettili sugo con specie e zafarano asay. Questa vivanda vuole essere agra e dolza e vermiglia e stretta, traila indietro e dala per scudelle e polveriza specie di sopra le scudelle.
IV. Ambrosino good and perfect and such~ dueling translations
If you wish to make ambrosino for twelve persons take six fat capons and two 2 pounds of almonds and one pound of dried grapes (another translation has this as currants) and 1 dates and one pound of prunes. Also take 1 1/2 of fine ginger (no measure is given but ounces seem more likely than pounds), half between nutmeg, cloves, and whole saffron (alternate translation: half a whole nutmeg, cloves, saffron) and half pound of sweet spices. Take the capons and dismember them and make into seven pieces of each, and put them to saute in melted lard and strain in a vessel (alternate: fry the clean lard in the pan. And when they are well sauteed , the first thing you put on them is the broken ginger, and the nutmeg, sliced well stamped and cinnamon broken into good pieces, and whole cloves, and whole peeled almonds, and whole dates well washed, and put in sweet spices in great quantity, and make it cook a little,: and when it is cook turn it out; when it is cooked put the first almonds with the things not peeled.
(alternate translation: When the capons are well fried add the saffron rubbed, the nutmeg that has been chopped finely, the cinnamon broken into pieces, whole cloves, whole peeled almonds, dates, currants and prunes. Add a large amount of sweet spices and let it cook a little longer. When it is cooked reduce the heat or remove from the flame. Take unskinned almonds, grind and temper with a little vinegar, strain the almonds and add the almond milk to the dish, and add to the sauce spices and enough saffron. This dish should be sharp and sweet and red in color. Serve in a bowl with powdered spices over it).
Renaissance Italy used the Troy pound (~373g, 12oz to the lb) so that's what I'm using here to extrapolate amounts into modern oz.
6 young chickens, 2 lb almonds, 1 lb currants, 1 lb dates, 1 lb prunes, 1 1/2 oz ginger, 3 broken sticks cinnamon?, 1/2 oz nutmeg, cloves, saffron and 1/2 lb sweet spices.
?? Oz chicken (how many pounds/ oz of per chicken?), 24 oz almonds, 12 oz currants, 12 oz dates, 12 oz prunes, 1 1/2 oz ginger, 1/2 a whole nutmeg, cloves, saffron and 6 oz sweet spices. With the differnt translations, I'm wondering if some of the spices should instead be 1/6 oz nutmeg, 1/6 oz cloves and 1/6 oz saffron as that would be "1/2 (oz)between".