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28. Pottage Of coriander Called The First

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

28. Pottage of Coriander Called the First. You will take dry and green coriander and grind it all together in a mortar. And then take well-toasted almonds, and grind them well together with the coriander, and a crustless piece of bread toasted and soaked in white vinegar, and grind it all together; and after grinding it, take a hen which has been cooked in a pot and take the breasts from the hen, and grind them all together with the other things; and when everything has been ground, strain it all through a woolen cloth; and when everything has been strained, put it in the pot where it must cook and cast in a good quantity of sugar, and of all fine spices which are good, strained with the other things and cook it on the fire; and put in the pot, nutmeg, and mace, and cinnamon, and ginger, and cloves; and when it is cooked remove it from the fire and cover it as if it were rice, and let it rest. And then prepare dishes, and cast sugar and cinnamon upon them.


Other versions of this recipe:

Another Pottage of COriander Called the Second Celiandrate (Libre del Coch)


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