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(chickpeas)


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. Take whole chickpeas, and set them to cook with every kind of salted meat, washed and well cleansed of salt: and add pepper and saffron, if you like. And you can add crushed chickpeas, or poached or beaten eggs, and small pieces of lard instead.

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