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Cxxi - gourds

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

CXXI - Gourds. To make good gourds, take the dried meat and let it boil well in oil not too much; take peeled almonds and grind (make almond milk) and put into the gourds and make it white, or if you want yellow and put in currants


Recipes with similar titles:

GOURDS (Le Menagier de Paris)

242 GROATS (Libre del Coch)

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