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(gourds)


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. Also take young gourds, and wash and press them thoroughly, with cooked eggs, and with onions, and cheese minced very thoroughly, and throw them in boiling water, with pepper and with saffron, and enough oil, and salt. And from this you can make ravioli with mixed minced meats, and also pies.

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