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32. Pottage Which Is Called Almond 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

32. POTTAGE WHICH IS CALLED ALMOND DISH. You must take almonds which are peeled and blanched, and grind them well with a crustless piece of bread. And when everything is well-ground, take a pair of egg yolks for each dish, and blend it all with the almonds; and take good meat broth, and you must strain it through a woolen cloth so that it will be quite thick with the eggs, and put this sauce in a pot; and put a little bit of sour stuff in the pot, and sugar and whole cinnamon and a little ginger, and cook it; and sample it that it is sour and sweet in a good fashion.


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