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171. pomegranate Juice

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

171. Pomegranate juice. You will take the seeds of the pomegranates and crush them in a mortar in such a way that you do not break the seeds; and strain them through a clean linen cloth; and put in it the juice of toasted almonds and pine_nuts. And you can cast in a little rosewater; and from this juice you can make sweet cameline sauce. And if you wish to make it sour, cast in red wine and vinegar, and all spices, and more cinnamon than the other spices, and cook it before you strain it.


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