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Lxxiii - Fine Spices For All Things

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

LXXIII - Fine spices for all things. Take one ounce of pepper and one of cinnamon and one of ginger and half a quarter (of an ounce) of cloves and a quarter (of an ounce) of saffron.


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