[Sca-cooks] Re: codogniato

[Louise Smithson]

Actually the Italian and my rough translation of this
are available on the web. 
The Italian transcription of Libro di cucina/ Libro
per cuoco is available here 
http://staff-www.uni-marburg.de/%7Egloning/frati.htm
Courtesy of Thomas Gloning. 
And a rough translation was available here:
http://www.geocities.com/helewyse/libro.html

However, I have polished it and the recipe now looks
something like this:
CXXXIII. A ffare codogniato bono vantagiato.
Toy le codogne e mondale e lessale in aqua tanto chote
che se desfazeno; piglia uno bacino forado o la
gratachasa, e gratali tanto fina che tu tragi tuto el
buono, e guarda ch' el non ge vada le granelle dentro
el gratato. Salva per 3 iorni al aiere questo gratato
inanzi che tu li meti in lo mele, poi per ogni libra
de codogni gratati vol essere libre 3 de mele. Fa
bolire tanto inseme quanto ch' el mele sia cocto e
spezie fine e se tu la vole per li amaladi, metili a
bolire un pocho de zucharo, per libre 3 de chodognato
vol essere onze vj de zucharo in cambio de specie.
Quando sia choto distendilo suso una tavola bagnata
chon l' aqua frescha, e fala a modo de foie de pasta
grosi mancho de mezo dido, e fane a modo de schachi e
mitili in uno albarello con spezie e con aloro: zoè
quella che non è per i malati vole bolire duo hore
presso fino ch' è cocto sempre menando. Questo
chodogniato vole coxendolo senpre esser ben menato con
uno baston spachato, etc. 
Expliciunt. 
CXXXIII To make a good and fantastic marmalade of
quinces.
Take the quinces, peel them and then boil them in
water, enough so that they soften.  Take colander or
grater and grate the quinces very finely all the good
(flesh).  Watch that you don’t get seeds into the
grated (mixture).  Keep the grated quinces in the air
for three days before you put them into the honey (dry
them).  Then for every pound of grated quinces one
wants three pounds of honey.  Put these two things to
boil together until the honey is cooked, add fine
spices (to the mixture) if you want and put to boil a
little bit of sugar.  For 3 pounds of quince marmalade
you will have 6 ounces of sugar instead of the spices.
 When it is cooked spread it over a table, which has
been bathed with cold water.  And make in the way that
one makes a sheet of pasta, as thick as a little less
than half a finger.  And make them in the way of
rolled wafers (form tubes I am assuming) and put them
in a ceramic pot (albarello) with spices and laurel
leaves.  To prevent spoilage you should always boil
for two hours before it finishes cooking, mixing
constantly.  This quince marmalade should always be
cooked while mixing well with a flat wooden stirrer. 
It is finished. 


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