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Porridge Of almonds And bread In Lent


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Porridge of almonds and bread in Lent. Make thick almond milk and add saffron. Take the crusts of white bread, cut in small pieces, and let them boil in it, and add chopped figs and grains of stoned raisins from oversea.

autodoc



Other versions of this recipe:

Slices (Le Viandier de Taillevent)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Lenten slices (Le Viandier de Taillevent)




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