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Viande Burton 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 Burton for xl mees. Take vlb. of dates, ii lb. of reyfynges of sypres, and fethe hom all in red wync ; and then bray hom with vernage, with a fewe chippes of light bred stepet in vernage, with clowes and canell; and when hit is brayed drawe up al togedur thik thurgh a streynour, and put hit in a clene pot, and boyle hit, and in the boylinge take iilb. of sugre, and travaile hit wel; and take the zolkes of eyren, and a quartron of gynger mynced, and caste the gynger in the fame pot, and travaile hit wel, and take the zolkes beforefayde, and bete hom wel togeder, and streyne hom thurgh a streynour; and in the scttynge downe of the pot, bete in the eyren, and bete in ther among di. a quartron of pouder of gynger, and put in a few faunders, and saffron, ande salt, and water of euerose; and if hit be for a lorde, put vii leches in a difshe, or v, and make a dragge of syne sugre, and triet pouder of ginger, and of anys in confit, and strawe hit theron ; and serve hit forthe.


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