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plum Porridge


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

Plum porridge. Take out the plums' seeds, crush some currants in a mortar, put it in a cloth and pass through a strainer it with some good wine, cook it like porridge with wine, fry some bread rolls in butter, pass through a strainer it; add some sugar, add some bread roll pieces dipped into wine and jam. Cuius praeparatio infra so that it's a bread, cook it until it's dense, pour this onto the roast bird, etc. Add some rose water and some cinnamon.

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