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17. Lemon 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

17. LEMON DISH. Take blanched almonds and peel them, and grind them in a mortar, and blend them with good hen's broth; and then take new raisins, and clean them well of the seeds, and grind them by themselves and strain them through a woolen cloth; and after they are strained, mix them with the almonds, and put everything in the pot where it must cook; and put sugar and a little ginger in that same way, and set it to cook, constantly stirring it with a stick of wood. And when it is cooked, put a little lemon juice, and then stir it a little with the wooden stirrer so that the lemon juice is well-mixed within it. And then dish it out and cast fine sugar on the dishes.

autodoc



Recipes with similar titles:

CXIX - Dish called lemony (Libro di cucina / Libro per cuoco)




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