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Royal 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

Royal Sauce. Get strong white vinegar and a crushed ginger root; for twelve small bowlsful, get an ounce of good, whole cinnamon, only crushed, and half a pound of sugar, put everything together in a small clean pot and let it boil gently on the coals for an hour; then strain it and make up little bowls of it topped with sugar and cinnamon.


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