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3 A Dish In various Colors

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

3 A dish in various colors. A dish, in which each part has a different color, is made like so: Roast chickens on a spit, but do not put them too close together. And when they are roasted, make six colors, the white is made like so: Take an egg white, put a little flour into it, make a thin batter. Brown is made like so: Take sour cherry jam, make a brown batter with eggs and flour. The yellow make like so: Take egg yolks, some wheat flour, saffron and three or four eggs, out of which make a batter. Green is made as follows: Take parsley, and strain it together with eggs through a cloth, put flour with it and make a batter. Black, take flour and eggs, make a paste out of it, put powdered cloves therein which have steeped overnight in beaten eggs, put enough into it, so that it becomes truly black. When you have made the five colors after this fashion, then baste each chicken with its color and take care that it is no longer too hot. And when the color is dry and adheres, then draw the chickens off the spit and lay them next to the other roasted meats on a dish.


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