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Blaundesorre vel Blaunche Mortrewes


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

Blaundesorre vel blaunche mortrewes. Take broth of beef and tempur hit with almonde rrtylke, or elles with gode swete mylke creme of a cowe, and sethe hit that hit be thikke, and take braune of a capone, or elles larde of fresshe porke, and braie it, and in the brayinge alaye hit with the mylke, and qwhen hit is braiet let hit seth tyl hit be thikke; and putte therto sugre, or elles honey and grated bred, or elles draw the bred thurgh a straynour, and qwhen hit is fothen that hit be stondynge, then hit is clepet (called) blaunche mortrewes. But for to make blaunch desorre, thow schal make a syrip of redde wyne, or elles of swete wyne, and with vyneger, sugur, sasfrone, and pouder of ginger; and qwhen the syrip is chaufet (warmed) a lytel over the fyre drawe hit thurgh a clene clothe, and thenne take the blaunche mortrewes, and laye hit in dyshes in the manner of leches, and then hit is blaundesorre, and serve hit forth.

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