Cooking in Europe, 1250-1650

Cooking in Europe, 1250-1650

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A sampling of authentic recipes used in Europe from 1250-1650 are presented in the same form in which they first appeared and are accompanied by explanations of unfamiliar terms and basic guidelines for preparation.Most squid available today have already been cleaned, but it is possible to buy squid ink separately, usually in Italian specialty stores. ... TO MAKE STUFFED ROLLS OF TUNA MEAT COOKED ON A SPIT Italy, 1570 (Scappi, 111v) Being . . . much ... Then flatten them four or five times with the side of a knife blade and sprinkle with fennel pollen, salt and have a ... And if it is not a fasting day, in place of the tarantella add grated cheese, raw egg yolk, with pepper, cinnamon, cloves, anbsp;...

Title:Cooking in Europe, 1250-1650
Author:Ken Albala
Publisher:Greenwood Publishing Group - 2006-01-01


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