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13. Principal 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

13. PRINCIPAL DISH. For a half dozen dishes, take a half azumbre of strained milk and six egg yolks and four ounces of grated aged cheese, and just as much of grated hard bread; and thoroughly mix the cheese and the grated bread with the egg yolks and beat it very well, and thin it with a little milk; and then take a half pound of sugar and remove two ounces of that sugar to grind with the cinnamon to cast on the dishes; and the other portion that remains will be six ounces that you will cast into the milk; and set it to heat on your coals away from the fire; and when it is hot, remove it from the fire, and cast the abovementioned beaten eggs into it, stirring it constantly in one direction until it is good and thick; and sample it for taste; and if it is good, set it aside to rest while the meal is prepared, and dish it out with your sugar and cinnamon on top.


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