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melon 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

Melon Dish. Get good melons and take out the good part and grind it in a mortar and set it to boil in a little fat booth; then take it a little away from the fire and, for every bowl, add in one egg beaten with a little good cheese, a little verjuice, a little ginger or pepper, and saffron; and when dishing up, put sugar and cinnamon on top; this dish should be somewhat thick.


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