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Nombuls Of A dere

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

Nombuls of a dere. Take nombuls of a dere and parboyle hom, and kerve hom smal and put hom in a pot to gode brothe; and take bredde and stepe hit in brothe, and drawe hit thurgh a streynour, and do it into the pot, and blode and vynegur medelet therwyth; and take onyons and mynce hom sinalle, and do therto, and let hit wel boyle; and put thereto pouder of pepur and of clowes, and of canel, and let hit wel sethe, and serve hit forthe.


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