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English Puree


This is an excerpt from Le Recueil de Riom
(France, 15th century)
The original source can be found at Jennifer Soucy's website

English puree. Leave peas to cook until they are well cooked. And take onions and parsley cut into small pieces with it and boil together, and saffron and pepper and salt and vinegar and verjuice.

autodoc





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