Search Results

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

White Sauce. Get almonds for the amount [of sauce] you wish to make, blanch them and grind them as much as you can; get a crustless loaf of white bread soaked in verjuice and pound it with sugar and white ginger, and distemper it with verjuice or lemon juice or orange juice; make it quite white.

[Note that any sauce should be rather thick.]

Recipes with similar titles:

179 A white sauce (Das Kuchbuch der Sabina Welserin)

White sauce (Le Recueil de Riom)

15 WHITE SAUCE (Libre del Coch)