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sugared capon


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

Sugared Capon. Get big fat capons, two days dead; when they are cleaned well, boil them, but not to the point they are overcooked; take them out of the pot to drain; then get enough fine sugar for the size of the capons you wish to sugar, and break up the sugar and dissolve it in rosewater and boil it a little; then pour the dissolved sugar over the capons so they are completely covered, along with good cinnamon; they are eaten almost immediately.

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