SC - [fwd] Medieval pasta
Robin Carroll-Mann
harper at idt.net
Tue Jan 27 14:46:14 PST 1998
The "Libro de Guisados" has a recipe for "Potaje de Fideos" which is
soup with pasta. I do not know what medieval fideos were like;
modern Spanish dictionaries and cookbooks suggest vermicelli as the
closest match. The recipe, BTW, calls for the fideos to be cooked in
well-salted chicken or mutton broth, along with a piece of sugar.
Milk is added to the broth (goat, sheep or almond), and the
omnipresent cinnamon-and-sugar are sprinkled on top before serving.
Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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