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To Make Monstachole


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

To make monstachole. Take a pound of peeled almonds & grind, pound & a half of white flour, four ounces of cinnamon, half an ounce of nutmeg, a quarter ounce of powdered cloves of gillyflowers, ten grains of musk, two pounds of sifted white sugar, six egg yolks, two ounces of butter, make paste with a little rose water, that the paste will be a little closed, then form your monstacholes therein in the shape of bowls some large & some small that you will have them, & put them on wafers & on paper, & cook them in an oven not too hot.

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