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Chicory Soup

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p16v Per far diece menestre di bono brodo di cicere rosso. (To make ten soups of good red chicory broth.)

Take two pounds of chicory, and wash it with hot water and put it in the earthenware pot that you will cook it in and which is dry, and put in one ounce of flour, that is the best, and put in good oil, and salt and pepper, and a little cinammon which has been well ground, and mix all these things well together with the spoon. Then put in three beakers of water, and a little sage, rosemary, and parsley roots, and put all of these things to boil until there is enough for ten servings, and when it will be almost cooked put in a little oil. And note that if you would make it with almonds you do not need to put in oil or spices.