Brodetto de Pane, Ova et Caso

Soup, 15th century, Italian

Main Ingredients:

From Martino, Libro de Arte Coquinaria

Per far brodetto de pane, ova et caso Fa' bollire it pane grattugiato per un quinto de hora in brodo di carne. Et togli un pocho di caso grattugiato, et sbattilo con ova, et lassa alquanto refredare it pane boglito. Et dapoi vi gitta le dicte ova et caso, et mescola motto inseme. Et tat menestra vole essere gialia di zafrano, et alquanto spessa.

Rough Translation by Johanna Dudley To make broth of bread, eggs, and cheese -- Maestro Martino, Libro de Arte Coquinaria, Arte Della Cucina, Page 139 Make boil some grated bread for a fifth of an hour in meat broth and take a little grated cheese and beat it with eggs and let some of the boiled bread cool. And afterwards, you (gitta) (said?) eggs and cheese and mix together. And the soup should be yellow with saffron and some spices.