VIII To make fine broth of calcinelli
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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 "VIII To make fine broth of calcinelli". [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:

VIII To make fine broth of calcinelli. If you want to make broth of calcinelli (little shellfish), take the calcinelli and give them a boil in water, and then throw that which is inside and wash it well so that it does not taste of earth, and then put them to fry, and put in marjoram and mint and stone parsley beaten with a knife and take the almonds and don't shell them and grind them with water, and then strain them with a colander and put them with these other things to boil and put in good spices to boil with them and enough orange juice, and let it be good.

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.
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