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Jowtes Of fysshe

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

Jowtes of fysshe. Take herbes and make hom in the fame manner, save take therto brothe of sressh salmon, or of congur, and cast therto pouder of canel, and make therto a liuor (mixture) of bred as hit is beforesayde. Also ther byn joutes made with swete almonde mylke, and cast therto a lytel sugre for lenten, but put therto no brede.


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