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Random Medieval Recipe of the Day:

CIV - Tart ready to serve and good, etc. Take the belly of pork and let it boil then paste it well, then put in a chatino (bowl ? ) a little fresh cheese and mix them well together and add spices sweet and strong and peeled pine nuts and currents and saffron and temper with eggs. For 3 pounds of meat you want five of cheese. [Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.)] (permanent link)