LXXIV. Specie dolce per assay cosse bone e fine.
Le meior specie dolze fine che tu fay se vuoi per lampreda in crosta e per altri boni pessi d’aque dolze che se faga in crosto e per fare bono brodetto e bon savore. Toi uno quarto de garofali e una onza de bon zenzevro e toy un onza de cinamo leto e toy arquanto folio e tute queste specie fay pestare insiema caxa como te piaxe, e se ne vo’ fare piú, toy le cosse a questa medessima raxone et ė meravigliosamente bona.
Libro di Cucina del seculo XIV, ed. Lůdovico Frati, 1899, p. 40.
LXXIV Sweet spices, enough for many good and fine things.
The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces. Take a quarter [of an ounce] of cloves, an ounce of good ginger, an ounce of soft [or sweet] cinnamon, and take a quantity of Indian bay leaves* and grind all these spices together how you please. And if you don’t want to do more, take these things [spices] in the same ratio [without grinding] and they will be marvelously good.
* the glossary at the end of the Arnaldo Forni edition of this book indicates that 'folio' in this recipe refers to malabathrum or Cinnamomum tamala also known as Indian bay leaf.
Translation based on that by Louise Smithson
15g (½ oz) Ceylon cinnamon bark* (about 2-3 sticks, depending on their size)
15g (½ oz) dried ginger root (whole or pieces)
4g (⅛ oz) whole cloves (about 40-45 individual cloves)
1 rounded tablespoon ground Indian bay leaf# (made from a good handful of leaves)
This gives you approximately half the quantity of the medieval Italian recipe.
Tak chykens & scald hem, take persel, & sauge withouten eny oþer erbes, tak garlek & grapes & stap þe chykens ful & seeþ hem in gode broth, so þat þey may esely be boyled þer inne, messe hem & cast þerto poudour douce.
Take chickens and scald them; take parsley and sage, but no other herbs; take garlic and grapes and fully stuff the chickens and simmer them in good broth so that they may be slowly cooked; dish them up and cast thereto powder douce.
© Edited text and translation by Christopher Monk. Not to be reproduced without explicit permission.