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76. Pottage Which Is Called Higate Because It Is Made From figs

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

76. Pottage which is called Higate because it is made from figs. Take white and black figs and put them in cold water, or tepid which would be better; and with this water wash the figs very well, and remove the stems; and when they are very clean and washed, set them to gently fry with good, very fatty bacon; and when they have gently fried for a while, take good hen's broth or mutton broth, and cast it in little by little, in such a manner that it can cook for an hour and a half; and while it cooks, cast all these spices upon it in the pot, which should be well-ground: sugar, ginger, cinnamon, and pepper, and other good spices; and if the pottage is of black figs, cast in a little saffron, so that it has a yellow color; and when it is half cooked, stir it with a haravillo, like someone stirring gourds, in such a manner that it will be thick; and do not remove your hand from them until they are well-thickened, tasting it for saltiness and sourness and sweetness; and when it is removed from the fire, let it rest a little while; and prepare dishes, and cast sugar and cinnamon upon them.


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