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White Genestrata

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

White Genestrata. Get almonds, peel them and grind them up thoroughly and, when ground, strain them; put them in a pot with sufficient sugar; then make rice flour and mix it into the almond milk and set it to cook, stirring constantly; when it begins to thicken, add in dates and pinenuts and cook them; when you see it thickening, take it off the fire and set it on some warm cinders; then dish it up, putting sugar, rosewater and cinnamon on top.


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