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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "101. THIN WHITE SAUCE". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

101. THIN WHITE SAUCE. Take three pounds of almonds, and peel them and grind them well in a mortar; then blend them with broth that is very lean and without fat, which should be from hens or mutton, and strain them through a woolen cloth; and then set this milk aside and take a pot, and cast the best broth and the fattiest into it, and set it to cook; and when it boils, you should cast in an ounce of whole cinnamon or that which seems right to you, and tie it with a thread together with a small bunch of mint; and when it has boiled well, take the cinnamon and the mint out of the pot. And then cast into the pot an ounce of fine sugar and the almond milk. And boil it a little; and when it is cooked, prepare dishes; and there should be exactly four dishes of thin sauce.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

15. WHITE SAUCE. Take white ginger which is fine and peel off the skin so that it remains white; and make of it little pieces like half a finger, and put them to soak in fine rosewater the night before; and in the morning you will take almonds well-peeled and blanched and grind them well in a mortar; and then blend them with hen's broth that is well-salted and strain it through a woolen cloth; and then put the milk in the pot where it must cook; and take whole cinnamon which is long and tie it with a thread and scald it with boiling hen's broth, with cloves of gilofre scalded in the same fashion; and when the sauce is more than half cooked, put the cinnamon and the cloves in the pot, and the ginger soaked in rosewater; and if it does not taste enough of ginger, cast in a little which is ground, because this sauce should taste of a little of ginger and of rosewater; but the rosewater should not be cast in until everything is cooked; and when the sauce is cooked, prepare dishes and put fine sugar on them. [Libre del Coch]

179 A white sauce. Mix a few almonds and bread crumbs together and pound them small and strain them together with vinegar through a small soup sieve. If you would have it stronger, mix wine into it. [Das Kuchbuch der Sabina Welserin]

71. POTTAGE CALLED THIN WHITE SAUCE. You must take peeled almonds and grind them well; then blend them with orange juice or other sour stuff, or with water; and cast in enough white sugar; this sauce does not have to be strained through a woolen cloth, except that it should be well-ground, and sweet-sour. And you can put this sauce on all fowls. [Libre del Coch]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:101>. Accessed on July 4, 2020, 8:13 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:179>. Accessed on July 4, 2020, 8:13 am.

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