Name: Salsa
Cuisine: Italy
Ingredients: 10 large spoonfuls of white sugar; 2 sticks of cinnamon (or 2 large spoonfuls of powdered cinnamon); 4 eggs; 2 or 3 dry biscuits pounded; a small spoonful of powdered saffron; 4 spoonfuls of olive oil; a spoonful of salt; ‘1½ lb [675 g] of almonds, skinned (by soaking for a few minutes in hot water), dried and reduced to a fine powder in a mortar; 3 pints [38 fl oz] of hot water

Preparation info

Difficulty
Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

This is a survival of menjar blanc, mentioned in connection with the 14th century manuscript Sent Soví (p 32), whose ingredients have been noticeably reduced with the passage of the centuries, but which is nevertheless interesting. The recipe was given to Irving Davis by Senyor Joan Ribas of Cala Saladas and I quote it in full: