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eles In Grave

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Eles in grave. Take almondes, and grinde hom, and drawe hom up with swete wyn, and put hit into a pot; and do therto hole culpons of eles, and clowes, and maces, and raifynges of corance, and pynes, and ginger mynced, and let hit boyle, and colour hit with faunders ; and in the settynge doun do therto a lytel vynegur, medelet with pouder of canelle, and serve hit forthe.


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Eles in grave (Ancient Cookery [Arundel 334])

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