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May herb Dish


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

May Herb Dish. Get a pound of creamy new cheese and grind it up; then get twelve or fifteen eggs and about half a pint of milk; then get a lot of chard, a little marjoram, mint and a lot of parsley, grind all these herbs, drain off their juice and put them in with the above ingredients; also add in half a pound of lard or butter, half an ounce of ginger and eight ounces of sugar, and mix everything together; then get a pan with a pastry crust on the bottom, put the mixture in it and cook it slowly with a little heat on top and beneath; when it is cooked - that is, set - put sugar and rosewater on top.

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