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Lxxi - Baked Damascene raisins Called Zibebe

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

LXXI - Baked damascene raisins called Zibebe. Make a thin dough with wine and make it yellow with saffron. Put these zibebe on small skewers and dip them into this dough. Put htem in hot olive oil and let them bake therein until the dough becomes well hard. Then take them up from the oil. (Note. There are three kinds of currants or raisins as Christopher Wirsung writes in his great register. The I which is the noblest is called Zibebe or damascene grapes, or damascene raisins which come from Damascus. The other kind is somewhat smaller and comes from Cyprus, Spain or Provence. The ones brought here from Provence are probably the best of this II kind: which surpass the other two in taste and power are commonly called passuloe majores, great raisins. The III kind is the small raisins, which have no pip, commonly called uvoe passoe Corinthiacoe, Korinths.


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