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Papal 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

Papal Sauce. When carrots are half cooked under the coals, take a finger-length of the reddish bit that looks dark; then get a crushed ginger root, plenty of cinnamon and fine sugar, and mix all this together and let it sit for a night; then sieve it as jelly is sieved, and make up small bowls of it.


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