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31. Pottage Which Is Called Hazelnut 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

31. POTTAGE WHICH IS CALLED HAZELNUT DISH. You must take hazelnuts which are toasted and blanched and peeled, and almonds which are toasted and peeled and blanched; grind them all in a mortar little by little, in such a way that they do not make oil. And if they make it, dampen the pestle of the mortar in very fine rosewater. And when it is ground, blend it with hen's broth, and then strain it through a woolen cloth. And when it has been strained, put it in the pot to cook, and cast a good quantity of sugar in the pot, and let it all go cook together. And stir it constantly with a stick until it is well-cooked and becomes very thick, and then test if it tastes of rosewater; and when it is well-cooked let it rest a little; and dish it out and cast fine sugar upon the dishes.


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