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Turtelettys Of Fruture

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

Turtelettys of fruture. Take fygges, and grinde hom small, and do therto pouder of clowes, and of pepur, and sugur, and saffron, and close hom in foyles (fiat pieces) of dogh, and frie hom, and flawme hom with honey, and serve hit forthe.


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