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71. Pottage Called Thin White Sauce


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

71. POTTAGE CALLED THIN WHITE SAUCE. You must take peeled almonds and grind them well; then blend them with orange juice or other sour stuff, or with water; and cast in enough white sugar; this sauce does not have to be strained through a woolen cloth, except that it should be well-ground, and sweet-sour. And you can put this sauce on all fowls.

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Other versions of this recipe:

THIN WHITE SAUCE (Libre del Coch)

WHITE SAUCE (Libre del Coch)

A white sauce (Das Kuchbuch der Sabina Welserin)




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