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222. Pandoras

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

222. PANDORAS. Pandoras are cooked fried and roasted and boiled; but the best way of eating them is fried with your orange juice and pepper, or in escabeche with your vinegar and the oil in which they are fried; and vinegar, and pepper, and ginger, and saffron, and cloves, and a few bay leaves upon the fish, and orange juice, and your honey.


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