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Black grape Sauce


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

Black Grape Sauce. Get good black grapes, crush them carefully into a vessel with a crustless loaf of bread, and add in a little verjuice so the grapes will not be so sweet; boil this, but first strain it; when you have boiled it, add cinnamon, ginger and other sorts of spices. Note that this strained sauce should boil half an hour so that it is somewhat thick.

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