[Sca-cooks] Italian Arabic recipes, was Anonymous Tuscan Cookbook

[Glenn Adrian]

So sweet and sour pomegranates are separate varieties, or just ripe and less ripe?

Glenn

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of lilinah at earthlink.net
Sent: Saturday, 29 June 2013 2:13 p.m.
To: sca-cooks at lists.ansteorra.org; west-cooks at yahoogroups.com
Subject: Re: [Sca-cooks] Italian Arabic recipes, was Anonymous Tuscan Cookbook

I noticed i failed to make something clear, which was, in fact, not necessarily clear in the original.

14. -- De romania : de romania, suffrigantur pulli cum lardo et cepis et terantur *amigdale non mondate* et distemperentur cum succo granatorum acrorum et dulcium. Postea, colletur et ponatur ad bulliendum cum pullis et cum cocleari agitetur. Et ponatur species.
Potest tamen fieri brodium uiride cum herbis.

14. - On romania: on romania, fry chicken with lard and onions and pounded unpeeled almonds and temper with juice of sour and sweet pomegranates. Later, strain and put to boil with the chickens and stir with a spoon. And put in spices.
The broth can be made green with herbs.

In this case, to clarify, fry the chicken with onions in lard. And temper pounded unpeeled almonds with juice of sour and sweet pomegranates. Then strain and put it to boil with the chickens. So frying the chicken and tempering the pounded almonds with pomegranate juice are steps done separately. Then the two parts meet up...

Urtatim
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