Take the hop and wash the dirt off with plenty of water when it is still fresh. Then put it in a pan or pot fit for the quantity; add sufficient water, fried onion, parsley root, salt, pepper and cinnamon as well as a little olive oil so that the onion does not smart, and boil it. Then, when it has half-boiled, throw in a handful of aromatic herbs and another of raisins.

Excerpted from A World in a Cookbook. Manuscript from the Brancovan Period [late 17^th century-early 18^th century], transcription, preface and afterword by Ioana CONSTANTINESCU, with an introductive study by Matei CAZACU, The Romanian Cultural Foundation, Bucharest, 1997