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1. Spices For Common Sauce


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

1. SPICES FOR COMMON SAUCE. Three parts cinnamon, two parts cloves, one part ginger, one part pepper and a little dry coriander, well-ground, and a little saffron if you wish; let everything be well-ground and sifted.

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