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30. Another Pottage Of Coriander Called The Third

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

30. ANOTHER POTTAGE OF CORIANDER CALLED THE THIRD. You must take green coriander, and cut it finely, and grind it in a mortar together with dry coriander, and then take toasted almonds and toasted hazelnuts, and grind them separately in a mortar; and when they are well-ground, mix them with the almonds, and resume grinding everything together; and when it is well-ground, strain it through a woolen cloth, and set it to cook in the pot; and cast in all fine spices with saffron, and vinegar, and sugar; and set it to cook with little fire just until it is a little thickened; and remove it from the fire, and prepare dishes, and upon them cast sugar and cinnamon.


Other versions of this recipe:

Pottage of Coriander Called the First (Libre del Coch)

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

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