[Sca-cooks] Period fancy butters?

[CHARLES POTTER]

This one is from the 1549 Banchetti/Libro Novo by Christoforo Messisbugo.

                                         Vermicelli di Butiro

     Pigliarai butiro fresco, e lo lavarai con acqua fresca piu volte, e l' ultima lavatura sera acqua rosata con zuccaro.
Poi haverai uno cannone di latta, o di legno buso, a guisa d' un serizzotto, ma che habbi il fondo piatto con tre o quattro
buchi dentro, poi farai il cannone quasi pieno di butiro, e haverai un legno che vada ben serrato nel detto cannone, e lo
cazzarai nel detto cannone, et il butiero vscira fuori per i bucchi del fondo, e serrano vermicelli, i quali andarai imbandendo 
ne i piattelli, dandoli poi di sopra zuccaro fino.


                                           Little Worms of Butter

      You shall take fresh butter and you shall wash it with fresh water many times, and the last washing shall be rose water
with sugar.  Then you shall take a tube of tin or of hollow wood, in the guise of a cane (or reed for blowing up balloons
 or bladders), but that has the flat bottom with three or four holes inside.  Then you shall make the tube nearly filled with
butter, and you shall take a wood (rod) that goes well enclosed in named tube, and you shall punch (or push) in named tube
and the butter shall go outside the holes in the bottom, and they shall be worms (of butter), which shall go to the banquet in the small platters, giving them on top fine (ground) sugar.

Is this amusing or what?


                                             Master B


> Date: Tue, 31 Aug 2010 00:24:45 -0700
> To: sca-cooks at lists.ansteorra.org
> From: ddfr at daviddfriedman.com
> Subject: [Sca-cooks]  Period fancy butters?
> 
> One of our local people is planning a feast, and wants period recipes 
> to substitute for her current list of not period ones. The list 
> includes bread with three different butters.
> 
> Does anyone have period fancy butter recipes?
> -- 
> David/Cariadoc
> www.daviddfriedman.com
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