Agro Dolce Sauce
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy.
Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- a cupful of currants
- one tablespoonful of chopped candied orange
- one cupful of vinegar
Method
- Take two tablespoonfuls of sugar (brown or white), half a cupful of currants, a quarter of a bar of grated chocolate (about four ounces), one tablespoonful of chopped candied orange, one of lemon peel, one of capers, and one cupful of vinegar.
- Mix well together and let it soak for two hours.
- Pour it over the wild boar, venison, or veal, and simmer for ten minutes.
- Some add one tablespoonful of pinocchi (pine seeds), or a dozen almonds chopped up fine.
Plating
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