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First


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

First, take five hundred new walnuts, and be sure that neither the shell nor the kernel are yet formed and that the shell is also neither too hard nor too tender, and peel them all round, and then pierce them through or in a cross. And then put them to soak in water from the Seine or a spring, and change it every day: and they must soak ten to twelve days and they will become black and when you chew one you will not be able to taste any bitterness; and then put them on to boil in sweet water and let them boil just for the length of time it takes to say a Miserere, and until you see that there are none which are too hard or too soft. Then empty the water, and put them to drain on a screen, and then boil a sixth of honey or as much as they need to be all covered, and the honey should be strained and skimmed: and when it is cooled down to just warm, add your walnuts and leave them two or three days, and then put them to drain, and take as much of your honey as they can soak in, and put the honey on the fire and make it come to a good boil and skim it, and take it off the fire: and put in each hole in your walnuts a clove in one side and a little snip of ginger in the other, and then put them in the honey when it is lukewarm. And stir it two or three times a day, and at the end of three days take them out: and gather up the honey, and if there is not enough, add to it and boil and skim and boil, then put your walnuts in it; and thus each week for a month. And then leave them in an earthenware pot or a cask, and stir once a week.

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