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Cxxix - To Confect gourds In Two Ways

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

CXXIX - To confect gourds in two ways. Take the gourds hard that you have and peel and make two pieces and boil in a lot of water until they are tender. Have 9 vases vedriati (vedretta small glacier, therefore cold) and take all from the first vase and make it move immediately to the second, then the third, then the forth, ending at the ninth vase that the gourds remain well cold in that water, then the put them in the wind in the air without sun for three days. Take them and let them boil a little in honey, take them from that honey and put them in another honey that is cooked. If you want to make them more delicate, put some sugar to boil with the honey, have in mind when it is done the said gourd it is cooked, put in a cold bowl and let it in the air until it is "aretrato" (dry) all that honey and one can put away safely where you want, let stay fifteen days and pull from the honey; guard from the sun. Item, if you want to make in another way, put in a vase and every day put boiling water in and every day change the water for eight days, then make it boil much that it begins to be tender and make it in the way of the other, except don't put in cold water with the nine vases.


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