SC - Imperial Dish

[Sue Clemenger]

Oh, yum, but what kind of measure is an "azumbre?" (what's its modern,
english equivalent, that is! <g>)
- --Maire

Robin Carroll-Mann wrote:
> 
> This is the recipe I was referring to in my other post.
> 
> Source: Ruperto de Nola, _Libro de Guisados_ (Spanish 1529)
> Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
> 
> . MANJAR IMPERIAL - Imperial Dish
>         For half a dozen bowls, take half an azumbre of milk and half a pound of
> ground and sifted rice and half a dozen eggs (only the yolks), and put the milk
> and the rice flour to cook in a saucepan; and stir it constantly in one direction,
> away from the fire, until it is well beaten and dissolved; and this is before it is
> put to cook on the hearth; and then cast the half pound of sugar into it and
> put it to cook on the hearth upon the embers, keeping it away from the flames
> so that the smoke doesn't reach it; and when it becomes thickened, take it off
> the hearth; and take the well beaten egg yolks; and cast into them a spoonful
> of milk; and stir it all the time in one direction; and return it to the embers that
> it may properly finish thickening; and when this is done take it off the hearth
> and leave it aside to rest; and if you wish to eat it, dish it out immediately; and
> cast on the dishes sugar and cinnamon.
> 
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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