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(blancmange)


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Another preparation during Lent. Take cleaned almonds dried with a towel; and grind them as thoroughly as you can, not adding water: then with a linen cloth press them as much as you can, and put the oil that comes out in a jar: then take the shells, or rather the remaining nut pieces, and dilute them with cold water, and strain them with a strainer or sieve; and with this milk dilute the flour made from rice grains, as described above, and set it to boil as is described above: and add sugar with fish, meat of pike, frog, or other fish that has white flesh, shredded like the chicken breast; and when you are about to serve it, put sugar and almonds on it, and eat. You can also make this with the white part of leeks, boiled in water: shred them and dilute them with the aforementioned flour, as above.

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