28. Pottage of Coriander Called the First
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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "28. Pottage of Coriander Called the First". [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:

28. Pottage of Coriander Called the First. You will take dry and green coriander and grind it all together in a mortar. And then take well-toasted almonds, and grind them well together with the coriander, and a crustless piece of bread toasted and soaked in white vinegar, and grind it all together; and after grinding it, take a hen which has been cooked in a pot and take the breasts from the hen, and grind them all together with the other things; and when everything has been ground, strain it all through a woolen cloth; and when everything has been strained, put it in the pot where it must cook and cast in a good quantity of sugar, and of all fine spices which are good, strained with the other things and cook it on the fire; and put in the pot, nutmeg, and mace, and cinnamon, and ginger, and cloves; and when it is cooked remove it from the fire and cover it as if it were rice, and let it rest. And then prepare dishes, and cast sugar and cinnamon upon them.

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]

29. Another Pottage of COriander Called the Second Celiandrate. Take grains of dry coriander, and clean it and grind it well in a mortar; and then take well-peeled almonds, and grind them well with the coriander; and when everything is well-ground, put these ground spices with it: cinnamon, ginger and cloves; and when it is well-ground, blend the sauce with the juice of sour oranges and sweet white grapes, so that it is not very sour, and put it on the fire to cook; and sample the taste, which must be between sour and sweet; and the color of this sauce must be a gray color. And this sauce is good for roast partridges and chickens; and upon the sauce [put] sugar and cinnamon. [Libre del Coch]

30. ANOTHER POTTAGE OF CORIANDER CALLED THE THIRD. You must take green coriander, and cut it finely, and grind it in a mortar together with dry coriander, and then take toasted almonds and toasted hazelnuts, and grind them separately in a mortar; and when they are well-ground, mix them with the almonds, and resume grinding everything together; and when it is well-ground, strain it through a woolen cloth, and set it to cook in the pot; and cast in all fine spices with saffron, and vinegar, and sugar; and set it to cook with little fire just until it is a little thickened; and remove it from the fire, and prepare dishes, and upon them cast sugar and cinnamon. [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:28>. Accessed on May 28, 2020, 11:56 am.

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