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chick-pea 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

Chick-Pea Broth. To make eight servings of red Chick-Pea Broth get a pound of chick-peas, wash them in hot water and put them in a pot where you want to cook them dry; get half an ounce of good flour, a little oil, salt, twenty peppercorns, crushed, and a little ground cinnamon, and stir everything together with a spoon; then add into the pot three jugs of water-that is, the water in which the chick-peas have soaked for the night-and boil them; when they are thoroughly stewed and decomposed, add in rosemary, sage and parsley with a little more good oil; if you like, you can add a clove of garlic; dish up.

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