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A Sauce Called peach Blossom


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

A Sauce called Peach Blossom. Get peeled almonds and grind them with a crustless loaf of white bread, a little ginger and cinnamon, and distemper with verjuice, pomegranate juice and sandalwood, and strain everything; it will be good.

[Note that when you grind almonds, you should add a dose of fresh water or of rosewater so that they do not make oil.]

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