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boor In Egredouce

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

Boor in egredouce. Take dates clene wafshen, and raifynges of corance, and boyle hom, and bray al ensemble (together), ande in the brayinge put therto clowes, and draw up al with vynegur, or clarre, or other swete wyne, and put hit in a faire pot, ande boyle hit wel; and put therto half a quartron of sugre, or elles hony, and half an unce of pouder of canel; and in the scttyng doun take a lytel vynegur and medel therwith, and di. an unce of pouder of ginger, and a fewe saunders and saffron, and in the boylinge put therto ginger mynced, and put in the some pot; ande take fressh braune, and scthe hit, and then cut hit in thyn leches (Jlices), and lay three in a disshe, and then take di. Ib. of pynes, and frie hom in fressh grees, and cast therto the pynes, and when that byn thurgh hote take hom up with a skymmour, and let hom drie, and then cast hom into the same pot; and then put the syrip above the braune in the dysshes ; and serve hit forthe.


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