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Lxxxxii To Make Quillies

This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

LXXXXII To make quillies. This dish is called quilles. Take four pounds and cut them minutely and wash them well with hot water two times or three, and put them in the pot with a decent quantity of salt, and put with it four onions and shred them small and a half pound of beautiful pork fat clean of waste, and fry them together in until they are a third part cooked, and then put of it nearly two coins of saffron and a quarter ounce of pepper and twenty almonds with the skins inside in the quantity of a burnt bread in upon the vinegar, and all these things grind and temper.


Recipes with similar titles:

xxvj coleys (Two Fifteenth-Century Cookery-Books)

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XI - FOR TO MAKE A COLYS (Forme of Cury)

For a kolys (Liber cure cocorum [Sloane MS 1986])

Colys (MS Douce 257)

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