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lemon 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

Lemon Sauce. Get almonds, blanch them, grind them up, make milk of them and boil this with cinnamon, ginger and saffron; the milk - I mean, the almonds - is strained with lemon juice or pomegranate juice and a very little verjuice and lean broth; and if you want it quite strong, put in more lemons or other citrus juice.


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