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Friday, November 27, 2015

LIBRA WITH MERRITOCHE POTTAGE RECIPE FROM THE 15TH CENTURY

pound. In the Middle Ages, according to the apothecaries’ measurement, one pound equaled 12 ounces, 373.26 grams or 5,760 grains. See onza. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:96:ftn 12; and Nola/Pérez. 1994:82]

MERRITOCHE POTTAGE ADAPTED FROM NOLA'S xxiii-1 POTAJE DE MERRITOCHE

Ingredients

1 lb almonds
1 qt mutton or hen broth
½ c sugar
10 sage leaves
1 tbsp pot grease
1 tsp grains of paradise

Merritoche Pottage a Hearty Broth
with Sage and Ginger
Photo by: Lord-Williams
Garnish
1 tbsp sugar
1 ½ tsp shredded ginger

Preparation

Blanch almonds and peel them. Grind them in a food processor and blend them in broth. Stain through a woolen cloth into a pot.


Add sugar and cook, stirring constantly. When half cooked add sage leaves quartered. Add grease and grains of paradise. When cooked serve in bowls. Garnish with a mixture of sugar and ginger shavings.



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