Brodo di Polastri

Soup, Meat, 14th century, Italian

Main Ingredients: Chicken

From Libro per cuoco, #vi

Se to voy fare brodo de polastro, toli polastri e fali alisare, toy mandole monde e maxenale e destenprele con it brodo de li polastri, e aqua rosata, e agresta, e destempera ogni cossa insema. E poi toy canella e zenzevro, e garofali mezi maxenati, e mezi tagliati menuti, e meti entro questo brodo, e fa bolire ogni cossa insembre. E poy the i vano a tavola, meti li polastri dentro lo brodo, e fa che siano ben caldi. Quando to manestri, metelli del zucharo per suso le scutelle e sera bona vivanda.

Broth of chickens -- Anonimo Venizano, Libro per Cuoco #vi --Arte Della Cucina, pg 65
Rough translation & cooking tips from Johanna Dudley
If you wish to make broth of chickens, take chickens and dress them and boil them. Take almonds peeled and (maxenale) and (destenprele) with broth of the chickens and rosewater and vinegar. And stir everything together. And then take cinnamon and ginger and cloves half (maxenati) and half noodles (menuti) and (meti) within this broth everything together. And then, when there is space on the table, put the chicken within the broth and make it (siano) very hot when you serve it. (Motelli) the sugar shaker and (sera) good food.