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Recipe Of The Necessities Of bread And Confection


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Recipe of the Necessities of Bread and Confection. Take a ratl of wheat flour and knead it with twenty egg yolks, a little water and oil. Then make small, very thin round flatbreads of it, and as soon as they are made, fry them in plenty of oil until they are close to browning. Put them in a dish, boil honey a little and clean it of its foam, and cut almonds and walnuts into the honey, pour it into the dish, sprinkle with sugar, set whole pine-nuts about, and present it.

autodoc





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