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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

Lentils. Take lentils washed well and with stones picked out, and set them to cook with savory herbs, oil, salt and saffron. And when they are cooked, mince them well; and put beaten eggs on top, and sliced dry cheese, serve.


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