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238. Broom-flower 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

238. BROOM-FLOWER DISH. Take blanched almonds and extract the milk from them; and it would be better with goat milk; and take the spices the night before which are: whole cinnamon, and ginger, and cloves, all whole; and put them to soak in rosewater; and then take for each dish: two ounces of rice flour and one ounce of sugar; and for five dishes, take a pound and a half of almonds; and then in the morning take the milk; and put it in the pot where it must cook; and cast in the flour little by little; and stir it constantly so that the flour does not clump with the milk; and so let it go to the fire with your provisions to cook; and when you see that it is half-cooked, take peeled almonds and cut them into four quarters; and take dates, and cut them in the same manner; and pine_nuts, and mix all this together; and when the sauce is half-cooked cast all this inside; and then take a little saffron, and grind it well; and blend it with a little rosewater; and cast it in the pot, because this sauce should have a lot of color; and leave it to cook a good while with all these things until it is cooked; and let it be on a day of eggs , because you will take beaten egg yolks. And when you want to remove the sauce from the fire,cast the yolks inside; but in order to be called ginestada, there is no need for eggs; and prepare dishes and cast sugar and cinnamon upon them.

autodoc



Other versions of this recipe:

To preserve broom-capers all the yeere (Delights for Ladies)

BROOM-FLOWER DISH (Libre del Coch)




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