[Sca-cooks] Angels' Food - a dish for the Angels

[lilinah at earthlink.net]

Here is a Dish for the Angels. It is from the Florilegium, from
Ruperto de Nola's Libre del Coch, translated by Lady Brighid ni
Chiarain. Is this "Angels food"?

12. DISH FOR THE ANGELS
MANJAR DE ANGELES

For twelve dishes, take one azumbre of milk at the time of [making]
curds, (20) and take the curds and cast them into the milk; and take
nine ounces of sugar and cast it in. And take a quarter pound of aged
cheese which is four Castilian ounces (21), and grate it, and grate
just as much hard bread. And take twelve egg yolks and beat them with
the grated cheese and with the bread; and cast in a little milk with
it to thin it, and cast it in the saucepan, turning it with the milk
and the curds. And after turning it, beat it very well. And take a
little mint and grind it very well. And cast in two maravedis of
saffron with it. And dissolve it with a little milk. And cast it in
the saucepan with the other [stuff]. And when it is of a good color
put it on top of the coals, very distant from the fire so that the
smoke doesn't touch it and stir it constantly in one direction. And
when you see that it is thick enough, sample the taste. And if you
see that it is good, take it away and cover it and set it to rest
while the dinner is prepared. And grind a quarter pound of sugar and
grind the quantity of cinnamon that seems [right] to you, and mix it,
ground, with the sugar in a mortar to cast it on the dishes.

Thanks, lady Brighid, for having translated this tantalizing cookbook

Anahita