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Viande Sypris For Xl. Mees

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

Viande sypris for xl. mees. Take viii. lb. of pynes, and two galons of vernage, and braie the pynes, and take iii. Ib. of dates, and boyle hom, and then cast hom in the fame morter, and braie hom up with the fame mylke, and drawe hom thurgh a streynour that is wyde ; and in the braying alaye hit with vernage, and drawe up a gode thik mykle thurgh a streynour, and let hit have one boyle over the fire, that hit be thik, and then cast in therto iiii lb. of suger ofSypre, and let hit boyle up with the vernage; and then take one quartron of pouder of canell, and drawe the canell throgh a wyde streynour with wyne, and cast into the fame pot, and travaile hit wel. Take floure of rys, and drawe hit up with wyne, and put hit in the pot, and do hit anone from the fyre, and then put in the pouder of gynger before sayde, and colour hit wyth a lytel saffron, and dreffe hit up stondynge of vi. leches in a dysshe, and and strawe theron sugre plate made in Iosenges, or elles qwith anys confit (preserved annseed) and qwyte suger medelet togeder, in the maner of a dragge (a little ball), and serve hit forthe.


Recipes with similar titles:

Viaunde de Cypres (Ancient Cookery [Arundel 334])

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