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1 oz peppercorns
1 oz cinnamon
1 oz ginger
1/8 oz cloves
1/4 oz saffron

Grind all spices together and store in an airtight container in a dry, dark area.

Source [Libro di cucina / Libro per cuoco, L. Smithson (trans.)]: LXXIII Fine spices for all dishes (things) Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron.

Source [Libro di cucina / Libro per cuoco, L. Frati (ed.)]: LXXIII. Specie fine a tute cosse. Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.

Published: March 10, 2012



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