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

Furmentee. Take qwete (wheat) streyned, that is for to fay brosten (burst), and alay hit with gode swete mylk, and boyle hit; and stere hit well, and put therto sugre; and colour hit with saffron; and for a lorde put no brothe therto, but put therto a few zolkes of eyren beten, and stere hit wel that hit quayle noght (stir it well that it does not curdle); and when hit is fothen serve hit forthe.


Recipes with similar titles:

furmente (A Noble Boke off Cookry)

I - FOR TO MAKE FURMENTY (Forme of Cury)

Frumenty (Le Viandier de Taillevent)

Frumenty (Le Menagier de Paris)

FRUMENTY (Le Menagier de Paris)

Furmente (Liber cure cocorum [Sloane MS 1986])

Furmente (Recipes from John Crophill's Commonplace Book)

Furmenty (MS Douce 257)

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