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239. Farro Of Rice Flour

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

239. FARRO OF RICE FLOUR. For twelve dishes: take three pounds of almonds, and two pounds of rice flour, and one pound of rosewater, and two pounds of sugar and a half ounce of whole cinnamon; and then take the almonds and peel them, and grind them well, and make thick milk; and cast half of the milk into the pot; and the pot should be well tinned, because these things cannot be made well if it is not a very good pot; and then cast in the flour, and stir it constantly so that it does not clump; and cast in more milk if it is necessary; and then cast in half of the sugar, and the cinnamon tied with a thread; and let it go to the fire, stirring constantly in one direction; and when it lacks milk cast in what will make it like blancmange; but don't cast in too much; and if you want to see when it is cooked, remove a little with a spatula; and put it on one edge of the plate; and when it is cold it will make a little bit of water; then you will know that it is not cooked, and because of this, cook it a little more; and when it is cooked, remove it from the fire; and let it sweat a little; then prepare dishes, and cast fine sugar on them.


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