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spelt Porridge

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

Spelt Porridge. Cook the spelt in a pot with fat and lean broth and, when it it well cooked, add in one or two egg yolks beaten with grated cheese, along with pepper, saffron and cinnamon; and when it is set to cook, add in a piece of cured ham; when it is cooked, put cheese on top and serve it.


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