“Bread black. White bread is burned between red-hot coals until everything is black, and then grind it finely on a stone, and add salt the size of half a bean, with as much pounded gum and wine, and grind it at least half an hour, and then put it in a shell, and let it dry until you want to use it and then temper it with clean water, and if you want it brown, then mix it with the water from the sluice, and it will be fine.” In: Veen. 1650-1687. De Wetenschap en[de] Manieren: np.