Salsa

Name: Salsa
Cuisine: Italy
Ingredients: 3 pints [38 fl oz] of hot water; 4 eggs; ‘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; ‘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; a small spoonful of powdered saffron; 4 spoonfuls of olive oil; 2 or 3 dry biscuits pounded; 2 sticks of cinnamon (or 2 large spoonfuls of powdered cinnamon); 2 sticks of cinnamon (or 2 large spoonfuls of powdered cinnamon); a spoonful of salt; 10 large spoonfuls of white sugar

Eivissenques Christmas Pudding

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:

Ingredients

Europe
Italy
Dessert
Vegetarian
Mediterranean

Ingredients

Method