XCVI - Little tarts of scabwort (see note )
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by [name]

This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "XCVI - Little tarts of scabwort (see note )". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

XCVI - Little tarts of scabwort (see note ), etc. If you want to make little tarts of scabwort with broth, take capons for 12 persons, take 3 pounds of pork loin and take three cheeses dried and fine and three ounces of spices fine and sweet and strong ground and well yellow and take two pennyworth of scabwort and take 10 eggs and take the loins of pork and put to boil with the scabwort well peeled, and when it is well cooked beat the loin and the scabwort together and do not add all the scabwort. Take the cheese that you have and paste with the loins and add the spices and the eggs within enough that binds and make that it doesn't taste too much of scabwort and mix together everything and make a batter and then make the small tortelli in sheets of yellow pasta. These tortelli should be well yellow and potent with spices.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?libro:96>. Accessed on October 28, 2020, 4:06 pm.

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