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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

Junket. Take pure milk, clear, strained, and add kid or lamb rennet; and when it is curdled, wash it well, and put it between reeds, and give it to your Lord; or put it in cold water instead until it is time to eat.


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