SC - Summertime Cerulean Blue Sauce

[Nanna Rögnvaldardóttir]

I just came across this translation of a blackberry sauce recipe from Libro
de Arte Coquinaria by Maestro Martino - but it is rather different from the
Cerulean Blue Sauce. Is it the same recipe? (If the original text was
posted, I missed it.)

"Sapor de Moroni (blackberry sauce)
Take some cleaned almonds and pound them well with some white breadcrumbs.
And take the blackberries and mix together everything with care. And do not
pound or beat so hard as to break those little seeds they have inside. Then
put some cinnamon, ginger and a little nutmeg. And pass everything through a
sieve."

This translation is printed in the entry for mora di rovo (blackberry) in
Gastronomy of Italy by Anna del Conte - she is quoting from Professor E.
Faccioli´s edition in L´Arte della Cucina.

Nanna

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