“Calandrino gave ear to their talk and presently, seeing that it was no secret, he rose to his feet and joined himself to them, to the no small satisfaction of Maso, who, pursuing his discourse, was asked by Calandrino where these wonder-working stones were to be found. Maso replied that the most of them were found in Berlinzone, a city of the Basques, in a country called Bengodi,[371] where the vines are tied up with sausages and a goose is to be had for a farthing[372] and a gosling into the bargain, and that there was a mountain all of grated Parmesan cheese, whereon abode folk who did nothing but make maccaroni and ravioli[373] and cook them in capon-broth, after which they threw them down thence and whoso got most thereof had most; and that hard by ran a rivulet of vernage,[374] the best ever was drunk, without a drop of water therein. 'Marry,' cried Calandrino, 'that were a fine country; but tell me, what is done with the capons that they boil for broth?' Quoth Maso, 'The Basques eat them all.' Then said Calandrino, 'Wast thou ever there?' 'Was I ever there, quotha!' replied Maso. 'If I have been there once I have been there a thousand times.' 'And how many miles is it distant hence?' asked Calandrino; and Maso, 'How many? a million or more; you might count them all night and not know.' 'Then,' said Calandrino, 'it must be farther off than the Abruzzi?' 'Ay, indeed,' answered Maso; 'it is a trifle farther.'”
A cook of roughly the same moment, setting down the same dish.
(_A Supper Dish_.) 1404. INGREDIENTS.--10 good-sized apples, the rind of 1/2 lemon, 6 oz. of pounded sugar, 1/2 pint of milk, 1/2 pint of cream, 2 eggs, whipped cream. _Mode_.--Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and the dish is ready for table.
Sources: The passage is from Giovanni Boccaccio, The Decameron of Giovanni Boccaccio, tr. Payne, John, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, grapes stamp.