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Vine-shoot 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

Vine-Shoot Sauce. Get vine tendrils, grind them up well along with a shoot of fresh garlic, a crustless loaf of bread and salt; distemper this with verjuice or vinegar and strain it.


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