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Black pepper [sauce]

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

Black Pepper [Sauce]. Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and boil. (BN manuscript, p. 34.)


Other versions of this recipe:

BLACK PEPPER (Le Menagier de Paris)

Pepper sauce that is genuine (Libro di cucina / Libro per cuoco)

To make a pepper sauce (Wel ende edelike spijse)

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