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Kimmeneye Within Fasting-time


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

For a kimmeneye within fasting-time. Take cumin, saffron, bread, grind this all together and pass it through a strainer with milk of almonds: and one cooks that over the fire until it is thick enough. When it is thick enough, then put loaf sugar into it, or pot sugar or meal sugar, according to how good and special you wish to have it. And let the sugar boil with it, but not long. When it has boiled a little with the sugar, then take it off and let it cool. Herein one lays river fish and fish from sweet water and mainly perch/bass. One also lays in this fish which have been fried in oil. And when one prepares or serves this one must strew loaf sugar over it. Item. You should know that one puts no spice in any kimmeneye other than cumin and saffron.

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