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Lvii - A Pudding Of fish

This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

LVII - A pudding of fish. Take carp or other fresh fish. Scrape the scales well off, separate it from itself [filet?] and seethe it well in clean water and salt. When it is cooked take it off the water and carefully take out all the bones. Chop it then quite small and give grated wheat bread into it. Put this in a pot with small raisins, finely cohpped almond, olive oil (or butter). Add the blood of the fish into it to make it black. Add thereto sugar or honey and a little strong wine. Add spices thereto to taste, pepper, ginger, cloves, nutmeg, nutmeg flowers. Give this broth into it and stir it into each other and taste if it is right. When you serve it up sprinkle it with a [Troye] which is mixed with cinnamon.


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