Italy, 1470
To make 12 servings, take a pound of hemp seeds. Clean them and let them boil in a pot until they begin to open, and then add a pound of white almonds, well pounded, and then add them to the seeds. Pound it well and add a crustless bread. Distemper this with meat broth or thin chicken broth and pass through a sieve. Set it to boil in a pot over the coals far from the fire, stirring many times with a spoon. The add half a pound of sugar and half an ounce of ginger, and a bit of saffron with rosewater. Serve it with sweet spices on top.
(Excerted from "Cooking in Europe, 1250-1650", by Ken Albala)
To make 12 servings, take a pound of hemp seeds. Clean them and let them boil in a pot until they begin to open, and then add a pound of white almonds, well pounded, and then add them to the seeds. Pound it well and add a crustless bread. Distemper this with meat broth or thin chicken broth and pass through a sieve. Set it to boil in a pot over the coals far from the fire, stirring many times with a spoon. The add half a pound of sugar and half an ounce of ginger, and a bit of saffron with rosewater. Serve it with sweet spices on top.
(Excerted from "Cooking in Europe, 1250-1650", by Ken Albala)
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