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A cinnamon broth


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

A cinnamon broth. Almonds are crushed with their skins. These are the spices needed: grain of paradise, ginger, and long pepper, and a great abundance of cinnamon, and of sugar, and toast is put it under it when it is served.

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