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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "59. POTTAGE OF NOODLES". [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:

59. POTTAGE OF NOODLES. Clean the fideos of their filth, and when they are well-cleaned put a very clean pot on the fire with good fatty hen's broth or mutton broth that is well-salted; and when the broth begins to boil, cast the fideos into the pot with a piece of sugar; and when they are more than half cooked, cast goat or sheep milk into the pot with the hen's broth or mutton broth; or instead of that, almond milk, for that can never be lacking; and cook everything well together, and when the fideos are cooked, remove the pot from the fire and let it rest a little while; and prepare dishes, casting sugar and cinnamon upon them; but as I have said in the chapter on rice, many say that with pottages of this kind which are cooked with meat broth that one should not cast in either sugar or milk, but this is according to each one's appetite; and in truth, with fideos or rice cooked in meat broth, it is better to cast good grated cheese upon the dishes.

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:59>. Accessed on January 20, 2020, 2:11 am.

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