How To Cook Zareshk, Saffron And Almond Milk - Flavors Known From 1662 Until Today - Recipe
Author: Karen Lennox
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Zareshk, saffron and almond milk - flavors known from 1662 until today". Delicious recipe.
Searching for information in the history books in a library, a group of scholars came across a recipe book carefully written by a curious chef. This cookbook, with wonderful handwriting and font, contains gourmet recipes for cooking with truffles, saffron , saffron syrup and even black cherry brandy. They have all been personally tested, explained and written carefully.
At first glance, nothing impressive, familiar recipes, products and dishes, but this gourmet collection dates back to the 17th century and was written by Grace Cartret - the first Countess in Granville. The book contains hundreds of medical and culinary recipes inherited from generations. Initially exchanged and tested by her friends and acquaintances, and later recorded.
Some of the recipes are simple and very common for a family known for its material well-being. The recipe book includes useful tips and guidelines for holidays, instructions for cleansing drinks, strengthening the liver, stomach and metabolism. Turning the pages, it becomes clear that the book contains recipes for cheesecakes, pies, orange cakes , as well as information about foods, ingredients and drinks such as almond milk and butter, curd (sour thorn), cakes and pastries.
These foods have been gaining popularity in Bulgaria in the last few years. Grace's recipes are very different in the ratio of products and the end result we consume and achieve today. Probably our culinary heritage will be interesting for the future generation.
Grace's recipe has no traces or stains, so it's probably not used as a guide in the kitchen. Rather, it is an in-depth analysis and a different view of food, products and dishes.
This is implied by the way her recipes begin - with advice and a desire to encourage perfectionism in the kitchen. Her book is a treasure, combining culinary emotions, experiments and experiences, preserved and applicable today.
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