LXXIV - Sweet spices for enough things good and fine
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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 "LXXIV - Sweet spices for enough things good and fine". [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:

LXXIV - Sweet spices for enough things good and fine. The best sweet spices that you make one wants for lamprey in crust and for other good sweet water fish that one cooks in a pie and for making good broth and good sauces. Take one quarter of cloves and one ounce of good ginger and take an ounce of cinnamon and take enough leaves of all these spices and make a powder together how you please, and if you don't want to do more, take the things in this same ratio and it is marvelously 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 "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:74>. Accessed on May 27, 2020, 8:55 pm.

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