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19. Pottage Of Cañonada


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

19. POTTAGE OF CAÑONADA. Take almonds which should be toasted, and grind them well in a mortar; and take a crustless piece of toasted bread, and soak it in white vinegar, and squeeze it well with your hand, and grind it with the almonds all together; and after it is all ground, blend it with sweet white vinegar; and before you blend it, put into the mortar two or three bunches of white grapes and another two of black ones at the same time, and then strain it all through a woolen cloth; and put it in the pot, and put sugar and ground cinnamon in it. And this sauce must taste a little of vinegar; and cook it; and when it is cooked, prepare dishes, and put sugar on each.

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