One of the earliest medieval cookbooks in a language other than Latin was "Libre de Sent Soví" ("The Book of Saint Sophia"), written in Catalan around 1324. A majority of its recipes call for bitter oranges, rose water and cider to achieve the popular tangy flavor of late medieval cuisine. It contains many fish recipes, but surprisingly enough, no mention of shellfish, which must have been one of the major food sources in the Catalan coastal regions. The highly influential "Libre del Coch", in Catalan as well, was published in a printed edition in 1520, but is assumed to have been written no later than 1490. The typical medieval white dish ("manjar blanco") seems to have appeared first in Catalonia in the 8th century and eventually evolved into a type of sweet pudding. While poorly represented in cookbooks, the most common food for the general population, other than the regular staples of bread, wine, garlic, onion and olive oil, included eggs, lamb, beef, kid and bacon.