The trend of ambergris-enhanced recipes
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Early recipes skewed toward desserts and decadent dishes. Sweet and savory bread puddings were particularly popular: One recipe called for sweetened almonds, rose water, bread, cream, egg, sugar, nutmeg, bone marrow, and “muske and amber grease.” As the trend of ambergris-enhanced recipes continued into the 18th century, medicinal drinks, gelatins, and posset all featured the substance.
- Gastro Obscura takes a look at ambergris as a luxury food ingredient.
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