Get four pounds of fresh ewe's or cow's ricotta, made that day and creamy, with two and a half pounds of fresh butter, and put it all into a cooking basin with two pounds of sugar, three ounces of rosewater and three more ounces of starch moistened with six ounces of fresh goat's milk. Cook it in a casserole pot or a cooking basin like the whitedish of Recipe 162 [i.e., in a pot over a fire on a tripod, stirring frequently]. Serve it hot, dressed with fine sugar. If you want it like a yellowdish, put in pepper, cinnamon and saffron.
If I was actually fond of cheese soup (and not lactose intolerant) and could get used to the sweetness and rosewater, it's probably pretty good.
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