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To Whiten olive oil For Eating In cream


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To whiten olive oil for eating in cream. Make a little serenne, like one churns butter, a little crane thereunder to take the water out: then put cold water therein, & rake olive oil that is firm, & churn like butter: having churned a long time, let it cover the water out, & add new water two or three times, until you see that the oil is white: then take it out, & serve on plates.

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