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Thick White broth

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

Thick White Broth. Grind almonds and strain them with verjuice; get roast cockerels; temper the almonds with verjuice, cinnamon, cloves and ginger, and pour this mixture over the cockerels and serve.


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