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Potage Of Ynde

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

Potage of ynde. Take almonde mylke, made with swete wyn, and do hit in a pot, and let hit sethe, and make hit stondynge with floure of rys; and do therto elowes, and fugur, and colour hit with ynde that longes to potage, take and breke^hit in a morter, and tempur hit with a lytel wyn, and in the scttynge doun, put hit in the pot, and dresse hit forthe in leches.


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Potage of ynde (Ancient Cookery [Arundel 334])

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