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Making A Fresh Cold 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

Making a fresh, cold porridge. Grab some dense milk, cook it in a pan, while cooking, pour it onto a pot, put it on the fire and boil it again, stir it with the milk, boil it slowly, don't let it shrink like a cheese from egg, put it in a bag and leave it like that overnight, or put it into a trough, stitch the bag so the cheese won't fall out, grab a nice board, put a rock on it so that the water will drain, put the trough into it, then take out the cheese, grate it, whip it some more, add some sugar, then add rose water, you can serve it when cold.

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