Caules Recipe Book: Menorcan Cuisine of the 18th Century

The tenth volume in the collection introduces another Balearic recipe book, one of outstanding importance, as it is the first known document to record the use of mahonesa sauce, demonstrating that it is not of French origin, as has sometimes been claimed. In the Caules manuscript, mahonesa sauce is still referred to in Menorcan as salsa de peix crua ("e;raw fish sauce"e;). To date, this is the e...