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12. Dish For The Angels

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

12. DISH FOR THE ANGELS. For twelve dishes, take one azumbre of milk at the time of [making] curds, and take the curds and cast them into the milk; and take nine ounces of sugar and cast it in. And take a quarter pound of aged cheese which is four Castilian ounces , and grate it, and grate just as much hard bread. And take twelve egg yolks and beat them with the grated cheese and with the bread; and cast in a little milk with it to thin it, and cast it in the saucepan, turning it with the milk and the curds. And after turning it, beat it very well. And take a little mint and grind it very well. And cast in two maravedis of saffron with it. And dissolve it with a little milk. And cast it in the saucepan with the other [stuff]. And when it is of a good color put it on top of the coals, very distant from the fire so that the smoke doesn't touch it and stir it constantly in one direction. And when you see that it is thick enough, sample the taste. And if you see that it is good, take it away and cover it and set it to rest while the dinner is prepared. And grind a quarter pound of sugar and grind the quantity of cinnamon that seems [right] to you, and mix it, ground, with the sugar in a mortar to cast it on the dishes.


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