This recipe comes from; "From Saint Hildegard's Kitchen..foods of health..foods of joy" by Jany Fournier-Rosset. I have not tried this recipe yet but it looks interesting. The recipe is dated from the years 1098-1179. It is also noted that her recipes should not be prepared in copper, aluminum or pewter vessels because of the toxic salts those cooking utensils release. Measurements were not given for flour,oil or wine,so it may need to be adjusted. I am guessing on those. It also calls for 1tsp of "galingale", which i believe is also known as china root but could not find it on "zaar" list of ingredients...it can be found in thai or oriental stores.