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| | Sabrina_Welserin.html |
 | | First put fat in a pan and fry some flour in it, then take some wine and three times as much of broth and put it into the pan and add to it ginger and pepper and color it yellow, then it is ready. |
 | | Grate rye bread, fry it in fat, add to it also the blood from a goose and wine and some of broth in which the goose was cooked, sugar, ginger, pepper, cinnamon, cloves and let the peppersauce cook for a long while, as much as three hours. |
 | | And fry a grated Semmel first in fat and put it on top of the Weichseln, Amarellen and sweet cherries and prepare along with it small pastry shells, fairly high, as for pies, and cut wide slices of Semmel, [put] them on the bottom and take out the stones. |
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