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39. Broom-flower 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

39. BROOM-FLOWER DISH. Take rice and make flour of it and sift it through a sieve; and take milk of goats or of sheep, and if this is not to be found, take almond milk and dissolve this rice flour in the almond milk or goat milk, in such a way that it shall be quite clear; and then set it to cook in the pot; and into the pot you shall cast these things: sugar, and peeled dates, and pine_nuts, and whole, clean, blanched hazelnuts, and the dates cut into the size of fingers; and cast all fine spices into the pot and stir it constantly with a stick; and if you wish to make the ginestada white you may make it in this way, and likewise you may put cinnamon instead of sugar upon the dishes, and seeds of sour pomegranates; and it is necessary that the pot rests a little while before you prepare the dishes.


Other versions of this recipe:

BROOM-FLOWER DISH (Libre del Coch)

To preserve broom-capers all the yeere (Delights for Ladies)

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