III and Almanzor. Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin. Observing the kashrut regulations, Jews and judaizantes opted for blood-drained meat and without fat, outright rejecting bacon. Potajes were an important part of the Jewish cuisine in the Middle Ages, most notably adafina, a local name for a ḥamin dish, along with other Jewish culinary legacies in Spain since. The cookbook history in the country might be traced back to works such as the Llibre de Sent Soví (1324) and Ruperto de Nola's Llibre de Coch (1520), both written in the Catalan language. Modern era The arrival of Europeans to the Americas in 1492, initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa, or chocolate. Spain is where chocolate was first mixed with sugar to temper its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals. Spain was the bridge for the Columbian exchange between the rest of Europe and the New World. Influenced by Arabic harisa, grain-based soups such as farinetes (along the Mediterranean coast) and, similarly, gachas (in Castile) were customary in Early Modern Spain. Foreign visitors noted with disdain the Spaniards' use of olive oil and (pig's) lard for cooking rather than their preferred (cow's) butter. The latter was barely available and, according to the 17th-century account of Madame d'Aulnoy, on the rare occasions that it was, would come "from afar, preserved in pig's tripes and full of worms". Butter was only produced locally in places such as Galicia, Asturias and Soria, or was imported, preserved in potassium nitrate, (the so-called "Flanders' butter"). By the 18th century, many American ingredients, such as peppers and tomatoes, had been already fully incorporated to the Spanish cuisine, bringing new strong flavours; contemporary foreign visitors such as French ambassador Jean-François de Bourgoing, judged negatively this gastronomic synthesis happening in Spain by the late part of the century: "Spanish cooking, which they have inherited, is not generally pleasing to foreigners. Spaniards like strong condiments such as pepper, tomato sauce, hot peppers and saffron, which color or infect nearly all their dishes". Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the Columbian exchange. Gazpacho, salmorejo, and pan con tomate