The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

Desserts and Fritters

The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

Barbara Santich [+-]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).

Description

Angel’s food; Apple fritters; Blanc manger; Cheese fritters; Emperor’s fritters, The; ; Ham and herb fritters; Marzipan pastries; Onion and herb fritters; Quince puree with almonds; Rice cooked in almond milk; Rice fritters; Stewed quinces in red wine

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Citation

Santich, Barbara. Desserts and Fritters. The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition). Equinox eBooks Publishing, United Kingdom. p. 134-147 Dec 2018. ISBN 9781781796405. https://www.equinoxpub.com/home/view-chapter/?id=34071. Date accessed: 17 Nov 2019 doi: 10.1558/equinox.34071. Dec 2018

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