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Diacre


This is an excerpt from MS Royal 12.C.xii
(England/France, 1340 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Diacre. Almond milk, amidon, sifted rice flour, capon meat, a great abundance of powder of ginger, sugar, white wine, alkanet, fresh wafers planted thereon; color, red.

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