SC - Blue Sauce - Translations

[HICKS, MELISSA]

Greetings all,

In an attempt to summarize all some of what has been said on this sauce, I
am puzzled on a couple of things.  

The original Italian is:
> "Sapor celeste de estate
> Piglia de li moroni salvatiche che nascono in le fratte, et un poche de
> amandole ben piste, con un pocho di zenzevero. et queste cose
> distemperarai
> con agresto et passarale per la stamegnia. 
> (Martino, Maestro  156 Libro de arte coquinaria)
> 
This has been translated by Redon [et al] as:
> Summertime Cerulean Blue Sauce
Sky-blue sauce for summer.  Take some of the wild blackberries that grow
in hedgerows and some thoroughly pounded almonds, with a little ginger.
And moisten these things with verjuice and strain through a sieve.
Martino, Meastro. Libro de arte coquinaria.

And IIRC has been also translated as:

> "Sapor de Moroni (blackberry sauce)
> Take some cleaned almonds and pound them well with some white breadcrumbs.
> And take the blackberries and mix together everything with care. And do
> not
> pound or beat so hard as to break those little seeds they have inside.
> Then
> put some cinnamon, ginger and a little nutmeg. And pass everything through
> a
> sieve."
> 
> This translation is printed in the entry for mora di rovo (blackberry) in
> Gastronomy of Italy by Anna del Conte - she is quoting from Professor E.
> Faccioli´s edition in L´Arte della Cucina.
> 
Could somebody please advise if the second translation is of the same
recipe, and if so, which is the more "correct" translation as the second has
different ingredients to the first.

Thanks and regards
Meliora.
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