MC Logo

tart De Bry


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

Tart de bry. Take rawe zolkes of egges, and gode fat chefe, and dresse hit, and medel hit well togedur ; and do therto pouder of gynger, and of canel, and sugur, and saffron, and do hit in a coffyn, and bake hit toforefaid, and serve hit forthe.

autodoc



Recipes with similar titles:

TART DE BRY (Forme of Cury)




Home : Recipes : Menus : Search : Books : FAQ : Contact