XVII To make Renfuso
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This entry is a re-creation of a recipe from Due Libri di Cucina - Libro B (Italy, 15th c. - Rebecca Friedman, trans.), entitled "XVII To make Renfuso". [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:

XVII To make Renfuso. If you want to make renfuso, take liverings and boil them with water and grind them well and temper them with with a little almond milk and with Vernaccia wine and with a little vinegar, and if you cannot get Vernaccia wine, put in the best white that you can get and greek wine and cook it until it becomes thick in a fashion, and put in cloves and good cinnamon and grains of paradise, and these rich spices slice with a knife, and then crush them with a mortar, and these spices put then in the renfuso, and two good handfuls of pepper with a little sugar, and this is good with roasted goslings or else with geese.

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 "Due Libri di Cucina - Libro B". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:16>. Accessed on June 3, 2020, 4:52 am.

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