Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Milk 3 oz Sugar
2 oz Ground almonds 1 tb To 2 tblspns wine vinegar
1 1/2 oz Rice flour -(don't worry-- used by
1/2 ts Ground cinnamon -ancient Romans to emphasise
1 ts Ground ginger -the flavor of the fruit)
12 oz Berries or currants, Crystallised petals to
-fresh or defrosted -decorate

Put milk in pan with ground almonds, bring to a boil, and simmer for 3
minutes. Meanwhile, mix the spices with the rice flour in a pan, then
gradually add the hot almond milk. Cook them together till the mixture
thickens slightly. Add the fruit with the sugar. Cook them all
together gently till the sugar is melted and the fruit well mixed--
it should not totally disintegrate although it should be partially
mushed. Add the vinegar to taste and spoon the dessert into glasses.
Chill for a couple of hours but serve at room temp., decorated with
another berry or with a crystallised rose or violet petal.

Recipe from "The British Museum Cookbook", 1987
British Museum Publications, Ltd.
Michelle Berriedale-Johnson

Posted by Stephanie da Silva on the Internet 09/25/93 Reformatted by
Jeff Pruett for Meal-Master (tm) 11/18/94
Submitted By JEFF PRUETT On 04-24-95

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