Mandolata

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p16r Per fare otto menestre de mandolata. (To make eight dishes of Mandolata.)

Take two pounds of whole almonds, and whiten and grind them very well, bathe them with fresh water so they are thick as is said above, so that you do not make oil, and add a morsel of white bread, and pour these things with fresh water through a strainer, and put them in an earthenware pot to boil over the brazier, and leave it to boil for an eighth of an hour, and put a pound of fine sugar to boil with these almonds. And this Mandolata you can have a little liquid, putting in a little rose water it will be good, and take it to the table.