116. Maccheroni with Almonds (Fourteenth-Century Recipe)
Pasta with walnut, jam and bread sauce, with spices.
I used a blackcurrant conserve because I didn’t fancy buying an entire jar of cherry/apple jam just for this one recipe.
The quantity of jam required was unclear, so I don’t know if this is the correct consistency.
Shown here unstrained, as it was clear straining it would be a fool’s errand with the sieve I had.
Flavours aren’t bad.