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This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

77. Again, semolina: to give understanding to him who will prepare the semolina let him arrange that he has very good almonds and let him blanch, clean, and wash them very well and properly and bray them in a mortar, and let him moisten them with fair fresh water, and also draw them up and make milk well and properly and put to boil; and let him take his semolina and wash it very well in three or four changes of fresh water and drain the water off it very well and put what of it is necessary with the said milk of almonds, and a very little salt; and let him be very careful that it does not catch fire; and let him put in sugar according to the quantity of the said semolina. And when it is prepared let it be served to the sick person.

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