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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

Onions. Take onions sliced and washed well in hot water, and set them to cook with meat and cheese, pepper, and saffron; and then add beaten eggs, pepper and saffron, if you like, and spices on the plate.


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