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Chisan


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

Chisan. Take hole roches, and tenchys, or plays, but choppe hom on peces, and frie hom in oyle; and take crustes of bredde, and draw hom with wyn, and vynegur, and bray fygges, and drawe hom therwith; and mynce onyons, and frie hom, and do therto, and blaunched almondes fried, and raisinges of corance, and pouder of clowes, and of ginger, and of canell, and let hit boyle, then do thi fissh in a faire vessell, and poure thi fewe above, and serve hit forthe colde.

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Recipes with similar titles:

CHYSANNE (Forme of Cury)

Cj Chysanne (Fourme of Curye [Rylands MS 7])




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