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Lenten Slices

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Lenten slices. Take peeled almonds, crush very well in a mortar, steep in water boiled and cooled to lukewarm, strain through cheesecloth, and boil your almond milk on a few coals for an instant or two. Take some cooked hot water pastries a day or two old and cut them into bits as small as large dice. Take figs, dates and Digne raisins, and slice the figs and dates like the hot water pastries. Throw everything into it, leave it to thicken like Frumenty, and boil some sugar with it. To give it colour, have some saffron for colouring it like Frumenty. It should be gently salted.


Other versions of this recipe:

To make Leach of Almonds (Delights for Ladies)

Tayle3 (Two Fifteenth-Century Cookery-Books)

TAILLIS to be served in Lent (Le Menagier de Paris)

Taylours (Two Fifteenth-Century Cookery-Books)

Tayloures (Two Fifteenth-Century Cookery-Books)

Links to modern interpretations:

Medieval Cookery  

Lenten Slices
Daniel Myers
Medieval Cookery

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