SC - RE:Artificial Ricotta

[RANDALL DIAMOND]

Aoife has requested the recipe from Platina.
This is from the Mallinckrodt edition.  I don't
have any other, so I am not sure if they differ
substantially or not.

ARTIFICIAL RECOTA

Take a pound of well ground almonds, four ounces 
of sugar, one ounce of rosewater, one ladle of juice
of pike or tench.  When they have been mixed, pass this
through the strainer into little forms.  This should be left
overnight in a cool place; the next day serve it to your
guests in dishes or on wood platters.  You can say it
is recota.

from Platina " De honesta voluptate"  (On Honest 
Indulgence and Good Health)  1475.  Book Eight

RECOTA FICTA

Ibram amygdalarum bene tunfam: sacchari uncias
quattuer: aqua rofaceae unciam unam: medium cy/
athum ex ante dictus pifcibus in unu mifcebis: mixta i
formulam per setaceu trafmittes.  In loco frigido per
noctem afferuat: deb&:sequenti die in patinis: aut
pi nacibus cenuiuis appones.  Recoctam dices.

Will the juices from any other fish surfice as well?
The recipe does not clarify the manner of obtaining
this juice either.  I think I'll stick with real ricotta I
make the old Whey too.  Though if anyone shows
up with this faux cheese at War, I'll certainly try it.

Akim Yaroslavich
"No glory comes without pain"