CXXVII - To confect fresh almonds
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This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "CXXVII - To confect fresh almonds". [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:

CXXVII - To confect fresh almonds. To confect fresh almonds and fresh persian nuts and walnuts fresh that you want to be "zovenette", neither hard, nor soft, etc. Take the said (nuts) and peel and hole, the walnuts you want six "buxi" (unknown quantity) and of persian nuts six, and almonds four. They should be put in water and change the water much until they are soft, then boil in water, the walnuts want to be boiled a half hour and the persian nuts and almonds when they commence to become tender boil have a quarter of an hour, then one puts them to dry in the shade and the wind in a fruit basket or under a colander for three days: the persian nuts and the almonds for two of them then stuff the holes with cloves, cinnamon, saffron; then make boil in honey for the space of 6 pater nosters, then take out of that honey and boil in another honey much that the honey it is cooked; then put above the honey mix spices, fine and put in an gally pot in the sun for the space of fifteen days well closed. The persian nuts should be done in the said way save that you want to boil in the first honey much that they are cooked; one does not want that they change. Have note that the almonds to not want to dry half of april in a hot spot, else they will burn and become too hard.

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 "Libro di cucina / Libro per cuoco". Medieval Cookery.
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