Another white dish from Messisbugo

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p75r A fare mangiare bianco d'altra sorte. (To make another sort of white dish.)

Take two pounds of Ambrosine almonds, and leave them to stand one day and one night in fresh water, and then shell them, and grind them with a mortar, and when they are well ground, put a little rose water over them, so that they might not make oil, and then take a breast of a black hen drained of blood and boiled, or else a capon also drained of blood, and moisten it with a little white bread softened in fatty broth, grind all these things together, and mix together well with the said almonds, with a pound of fine sugar, and a little verjuice, and half an ounce of ground ginger, that remains white, then mix all these things together with lean broth of a capon, or else of veal, and pass it well through a strainer, and put it in a well-washed earthen pot, or else a good pewter vessel, and put it on the brazier to to boil far from the fire, or the space of a half hour, and when it is cooked put in three ounces of rose water, and to serve this dish alone, or over capon or something else, put over it a little fine sugar, or some pomegranate grains.