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Cii To Make Powder Of Meat jelly

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

CII To make powder of meat jelly. The powder that one puts in the gelatina must be strained. Take a half ounce of spices and ginger and a quarter half of galangale and a quarter ounce of cinnamon and a half ounce of cloves and this quantity of the powder, and leave it to the gelatina, and of holes to the dish.


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