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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 with rice. Take rice and wash it thoroughly; and once washed, boil it: take it out and put it on a trencher to cool; then put it back to cook, and put sheep's milk on it and boil it completely; and while it boils put in pieces of chicken, and put fresh fried lard and sugar on top. And when you are ready to serve it, put sugar and enough spices on it, with fried lard.

autodoc





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