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Croquettes


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

Croquettes, or rather ubaldine fritters. Take clean, white flour, and dilute it with eggs and let it rest a bit: add saffron, and then set it to cook in melted lard: then put sugar or honey on it, and eat.

autodoc





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