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29. Another Pottage Of Coriander Called The Second Celiandrate


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

29. Another Pottage of COriander Called the Second Celiandrate. Take grains of dry coriander, and clean it and grind it well in a mortar; and then take well-peeled almonds, and grind them well with the coriander; and when everything is well-ground, put these ground spices with it: cinnamon, ginger and cloves; and when it is well-ground, blend the sauce with the juice of sour oranges and sweet white grapes, so that it is not very sour, and put it on the fire to cook; and sample the taste, which must be between sour and sweet; and the color of this sauce must be a gray color. And this sauce is good for roast partridges and chickens; and upon the sauce [put] sugar and cinnamon.

autodoc



Other versions of this recipe:

Pottage of Coriander Called the First (Libre del Coch)

ANOTHER POTTAGE OF CORIANDER CALLED THE THIRD (Libre del Coch)




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