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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

Another preparation. Take white flour with a bit of yeast: dilute it with hot water, and let it rise, that is ferment: then, take pike eggs, or eggs of trout or cabot (corvalo) or another kind of fish, mix them well with said dough; and, adding saffron to it, cook it as described above.


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