MC Logo

Brewewes In Somere

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

Brewewes in somere. For xx messes. Take i. pound and di. (dimidium, half) of almandes, and blaunche hom, and braie hom with brothe of beef, and make gode thikke mylke, and draw hit thurgh a straynour, and putte hit in a pot; and put therto clowes, and maces, pynes, raisinges of corance, and gynger myncet, and cast sugre therto, and take two fylettes of pork, and hewe hom, and braie hom rawe, and in the brayinge cast therto v. yolkes of eyren; and qwhen hit is braiet smal, take up the stuffure, and do hit in a chargeour, and putte therto pouder of pepur, and saffron, and pouder of clowes, and salt, and medel al togedur, and take a panne with faire water, and set hit over the fyre and boile hit. And of the stuffure make finale pelettes, and cast in the panne, and let hom boile togedur, and qwhen hit is boylet a litel qwyle, take hom oute, and putte hom in the fame mylke, and boyle hom togedur; and qwhen hit is set doun from the fyre, putte therto a litel vinegre. And if ye wil chaunge the colour in wyntur efone, take saffrone and saundres, and do therto, and then hit schal be sangwyn (red) colour.


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