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Grinded Curd


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Grinded curd. Do the same with the milk, but add whole eggs; be more careful, for this will shrink quicker. Do what I told you before. Let it cool, and once cool, add some peeled almonds, then some honey, add lots of sugar and serve it.

autodoc





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