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Bischoff (Twelfth Century)
From The complete cook book, 1900
Serves 6
Serve in cups.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 153. The excerpt below is the record exactly as published.
BISCHOFF (TWELFTH CENTURY). Stick an orange well with cloves and roast it a light brown before the fire. Heat one quart of port wine and pour it over the orange cut in light pieces. Add sugar to taste and a quart of hot water
Cook this with the app: pantry check, scaling, and the assistant.