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Recipe Name: Crab And Salmon Mould - England, 15th Century Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 3

1/2 Pound(s) Fresh crabmeat, cooked
1/2 Pound(s) Salmon, cooked
1 Cup(s) Almond milk
2 Tablespoon(s) Rice flour
2 Tablespoon(s) White wine
2 Tablespoon(s) Sugar
1 Seeds from 1-2 pomegranates
1 Black pepper to taste

"Vyaunde de Cyprys in Lente" or Food of Cyprus in Lent [?] From "Two
Fifteenth Century Cookbooks" Flake the crabmeat and salmon, put them
in the blender with the almond milk and puree'. Spoon into a
saucepan, heat gently and sprinkle in the flour. Stir until thickened
and then add the wine and sugar. Stir in the pomegranate seeds and
season to taste with a little pepper and salt. Chill in a wetted mold.
Turn out to serve. "This dish is such an attractive colour- pale pink
studded with the scarlet seeds of the pomegranate that it seems a nice
idea to redden it even further by surrounding the mould with a salad
of sliced beetroot, radishes and young beetroot tops, with a
vinaigrette dressing." From "Two Fifteenth Century Cookbooks"
Reprinted in _Seven Centuries of English Cooking_ Maxime de la Falaise
Grove Press, 1992 Typos by Jeff Pruett Posted to MM-Recipes Digest V4
#184 by (Roy) on Jul 17,

Nutrition (calculated from recipe ingredients)
Calories: 168
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 62.7mg
Sodium: 286.9mg
Potassium: 276.2mg
Carbohydrates: 13.9g
Fiber: <1g
Sugar: 8.5g
Protein: 19.1g

Scale this recipe to Servings [?]