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A Kolde Browet For Soper


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

A kolde browet for soper. Take almonde mylke, and drawe hit up with brothe of beef thik, and let hit sethe; and take chekenes, and chop hom, and boyle hom in water, and when thai are half boyled, take and frie hom in fressh greese, and lay hom in dishes. And take sugre clowes, a few pynes, and maces, and cast into the mylk, and when hit is boylet ensemble in the fettynge doune, put therto a lytel vynegur, and poure hit in disshes aboven the chekenes, and serve hit forthe.

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