141. Fritter Called Robioles in Catalonia
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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "141. Fritter Called Robioles in Catalonia". [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:

141. Fritter Called Robioles in Catalonia. You will take goat milk, and almond milk, and then take the flower of wheat flour, and rosewater, and sugar, and egg yolks, and let all this be well-mixed; and make paste from it which is neither very soft or very hard, but moderate; and then make from it little cakes; and take hazelnuts, and pine_nuts, and yolks of hard-boiled eggs, and grind them all together; and then take raw eggs, and blend them with said hazelnuts and pine_nuts; and this moderately, so that it is neither very thin nor very thick. And then take sugar, and rosewater, and cinnamon, and a little ginger, and make little cakes of all this mixture with that paste; and fry these little cakes with lard and with fresh melted pork fat, in a casserole of tinned copper or bronze; and when this lard is well heated, cast in the little cakes; and after they are fried, take them out with a skimmer, and put them on a plate; and cast into it rosewater and honey; and when they are to be eaten, cast sugar and cinnamon on top of them.

Related Recipes
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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:141>. Accessed on May 31, 2020, 12:47 am.

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