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ginger Jance [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

Ginger Jance [Sauce]. Take ginger and almonds without garlic, steep in verjuice, and boil. Some add white wine. (BN manuscript, p. 34.)


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