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11. Imperial Dish

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

11. Imperial Dish. For half a dozen dishes, take a half azumbre of milk and a half pound of ground and sifted rice and half a dozen eggs (only the yolks); and set the milk and the rice flour to cook in a saucepan; and stir it constantly in one direction until it is well-beaten–away from the fire–and dissolved; and this is before it is set to cook on the fire, and then cast the half pound of sugar into it and put it to cook on the fire upon the coals, keeping it away from the flames so that the smoke doesn't reach it; and when it becomes thickened, take it off the fire; and take the well-beaten egg yolks, and cast a spoonful of milk into them; and blend them well and cast them into the food, casting them in little by little and stirring it constantly in one direction; and return it to the coals that it may properly finish thickening; and when this is done, take it off the fire and leave it aside to rest; and if you wish to eat it, dish it out immediately; and cast sugar and cinnamon on the dishes.


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