How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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Boil about 4 c water, add spinach, boil
about 10 minutes. Remove and drain. Spread
the spinach on a cutting board, chop and mash
it by striking with the back edge of a large
kitchen knife. Put it in a pot with the butter,
cook about five minutes, add currants,
vinegar, and sugar. Cook a few minutes
longer. Serve on slices of toast.
Leek Pottage (Potaje de Porrada)
De Nola no. 105
You must take leeks, well-peeled, and washed
and cleaned the night before, set them to soak in
an earthen bowl filled with water, in the night
air; and let them be this way all night until the
morning; and then give them a boil, moderately,
because they are very difficult to cook; and when
they are well-boiled, press them a great deal
between two chopping blocks, and gently fry them
with the fat of good bacon; and do not cast salt
upon them; and when they are well gently fried,
set them to cook in a little good broth which is
fatty; and then take almond milk and cast it in
the pot and cook it until it is quite thick; and
when it is thick, taste it for salt, and if it lacks
salt cast it in; and then prepare dishes, and [cast]
upon them sugar and cinnamon.
3 medium leeks (1 ¼ lb) ⅛ t salt
½ c chicken or beef broth 1 t sugar
2 slices bacon (~ 2 oz) ⅛ c almonds
¼ t cinnamon ⅜ c water
Trim roots and green part from leeks, wash
and put to soak overnight.
Make almond milk (p. 7). Cut leeks into 1"
pieces. Put into boiling water and cook 15
minutes. Fry bacon in a large frying pan until
crisp and remove bacon, leaving fat in pan.
Drain leeks and press between two cutting
boards to force out the water. Fry the leeks 3
or 4 minutes at medium heat in the bacon fat.
Put the broth and the leeks into a pot and
bring to a boil, then add the almond milk.
Cook 5 minutes; add salt if needed. Mix
cinnamon and sugar and sprinkle on top
before serving.
A Puree with Leeks
Buoch von Guoter Spise no. 64
A puree with leeks. Take white leek and cut
small and mix well with good almond milk and
with rice meal and boil that well and do not
oversalt.
3 medium leeks 1 ⅛ c water
1 T rice flour ¼ t salt
¼ c almonds
Make 1 c almond milk (p. 7). Chop white
and pale green parts of the leeks and put in a
pot with almond milk and rice flour. Cook,
stirring often, 18-20 minutes over medium
heat. Add salt and serve.
Seafood
Salmon Casserole (Cazuela de Salmon)
De Nola no. 182 [Good]
You must take the clean and well-washed
salmon; and put it in a casserole with your spices
which are: galingale, and a little pepper and
ginger and saffron; and all of this well ground,
and cast upon the fish with salt, and a little
verjuice or orange juice, and let it go to the fire of
embers; and then take blanched almonds and
raisins and pine nuts and all herbs. That is,
moraduj, which is called marjoram, and parsley,
and mint; and when the casserole is nearly halfcooked
cast all this inside.
2 lb salmon ¼ c blanched almonds
½ t galingale 1 T pine nuts
⅛ t pepper ¼ t ginger
3 T verjuice or 1 T fresh parsley
sour orange juice 1 t fresh mint
¼ t salt 3 T raisins
1 t fresh marjoram 15 threads saffron
Put salmon fillets in heavy pot and
sprinkle on spices and verjuice. Cover and put
on stove on medium low; as soon as it is at a
simmer, turn down to very low heat. Chop the
herbs very fine and get the nuts and raisins
ready. After 15 minutes, add the remaining
ingredients, and cook another 10 minutes.
Serve.