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Lxxiv - Sweet Spices For Enough Things Good And Fine

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

LXXIV - Sweet spices for enough things good and fine. The best sweet spices that you make one wants for lamprey in crust and for other good sweet water fish that one cooks in a pie and for making good broth and good sauces. Take one quarter of cloves and one ounce of good ginger and take an ounce of cinnamon and take enough leaves of all these spices and make a powder together how you please, and if you don't want to do more, take the things in this same ratio and it is marvelously good.


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