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lamprons In Galentyn


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

Lamprons in galentyn. Take lamprons and scalde hom, and do hom in a panne, and fethe hom, and do therto galentyne, but let not be therin moche brothe, and do therto pouder of ginger, and of canel, and boyle hit, and serve hit forthe.

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Recipes with similar titles:

lamprons galentyne (Two Fifteenth-Century Cookery-Books)

LAUMPROUNS IN GALYNTYNE (Forme of Cury)

Cxxv Laumprouns in galyntyne (Fourme of Curye [Rylands MS 7])




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