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

Gyngawtre. Take the pake (a quantity) of the lyver of hake, or of codlynge, or of hadok, and parboyle hit well; then take hit up and dyse hit smal (cut it small as dice); and do hit in a postenet, and do therto the fatte of the brothe and wyn, and take light bred, and drawe hit up with the brothe nentz to thik (not too thick); and do therto galentyne a lytel, and pouder of clowes, and of maces, and let hit boyle, and colour hit grene, and serve hit forthe.


Recipes with similar titles:

lij gyngaudre (Two Fifteenth-Century Cookery-Books)

gyngautrey (Two Fifteenth-Century Cookery-Books)

Gyngawdry (Forme of Cury)

Gingaudre (Recipes from the Wagstaff Miscellany)

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