Angel Food
Time: 14th Century,
Place: Catalan,
Author: Unknown,
Source: Libre de Sent Sovi,
Published in: The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Françoise Sabban, and Silvano Serventi,
Redaction By: Master Drake (Craig Jones).
Place: Catalan,
Author: Unknown,
Source: Libre de Sent Sovi,
Published in: The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Françoise Sabban, and Silvano Serventi,
Redaction By: Master Drake (Craig Jones).
Original Recipe:
Menya D’Àngels (Con sa Deu Manyar Mató Cens Bolir, O Fformatges)
Si vols menyar lo mató, prin lo mató e met-lo en lo morter, e pique ‘l bé ab bon sucre blanc. E quqant sera picat, axeteu ab aygua-rós ho naffa, e met-lo en gresals ho escudelles ho ab què.t vuylles; e dóna-ho a menyar. E si no y volies metre sucre al piquar, met-hi de bona mel. E axí matex sse ffa del fformatge ffresc, he diu-hi millor, e anomene’s menyar d’àngels.
If you want to eat the fresh curds, put the curds in the mortar and pound with some good white sugar. And when pounded together, blend in some rosewater or orange-flower water, and put it in bowls or dishes or whatever you like; and serve it at table. And if you don’t wish to use sugar, add some good honey. And you can do the same with fresh cheese, which is better, and it is called angel’s food.
Menya D’Àngels (Con sa Deu Manyar Mató Cens Bolir, O Fformatges)
Si vols menyar lo mató, prin lo mató e met-lo en lo morter, e pique ‘l bé ab bon sucre blanc. E quqant sera picat, axeteu ab aygua-rós ho naffa, e met-lo en gresals ho escudelles ho ab què.t vuylles; e dóna-ho a menyar. E si no y volies metre sucre al piquar, met-hi de bona mel. E axí matex sse ffa del fformatge ffresc, he diu-hi millor, e anomene’s menyar d’àngels.
If you want to eat the fresh curds, put the curds in the mortar and pound with some good white sugar. And when pounded together, blend in some rosewater or orange-flower water, and put it in bowls or dishes or whatever you like; and serve it at table. And if you don’t wish to use sugar, add some good honey. And you can do the same with fresh cheese, which is better, and it is called angel’s food.
Ingredients:
Makes enough for a dessert side dish for 60-80, I often serve these with Almond Macaroons.
- 1 Kg Ricotta Cheese, ones firmer and heavier in fat work better,
- 250g Honey (preferred) or 250g of Pure Icing Sugar (firmer texture, not as aromatic),
- A Splash of Rosewater or A splash of Orange Blossom Water - splash depends on strength, every Rosewater/Orange Blossom Water is different so use your judgement.
Makes enough for a dessert side dish for 60-80, I often serve these with Almond Macaroons.
Method:
- If using Pure Icing Sugar, sift the Sugar leaving no lumps.
- Fold the honey or sugar through the Ricotta, adding splash of Rosewater or a splash of Orange Blossom Water
- Gently whip until smooth
- Serve as a side dish to a biscuit or to have as a sweet topping over fruit.
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