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chickpeas With Oily Sauce


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

Chickpeas with oily sauce. Cook it in water, crush some white bread and peas in a mortar, pass through a strainer the bread insides with hot water, put the peas into it, add some parsley stem, tree oil, black pepper, and some garlic, saffron and a bit of roast fish.

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