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Xxxiv - Battered herbs Perfect And Good

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

XXXIV - Battered herbs perfect and good, etc. If you want to make battered herbs, take peeled almonds and beat and strain, and take two ounces of rice that has been floured (rice flour), and then take the pieces of capon and cut to thin slices, and then put the almond milk to boil tempered with rice flour, and put these capon slices therein, and let it well cook, and then that you serve, put sugar above the bowl powdered with other spices enough. And if you don't have rice put almonds enough that it is well thick etc.


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