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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

Spelt (farro di spelta). Take cracked spelt, picked over, and boil it a little; and with the water thrown away wash said spelt very well and put it back to cook with goat's or sheep's milk, or almond milk instead, until it is well cooked. Mince fresh cheese and mix it with egg whites and put it in said farro as it boils, and boil it a little. And then put in hen or chicken meat, like a blancmange; and put pork fat on top of it; and if you want to make it yellow, color it with saffron and egg yolks, and add sugar.

autodoc