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Mon-amy


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

Mon-amy. Take thick creme of cow-mylke, and boyle hit over the fire, and then take hit up and set hit on the side; and then take swete cowe cruddes, and presse out the qway (whey), and bray hom in a morter, and cast hom into the fame creme, and boyle altogedur; and put thereto sugre, and saffron, and May buttur ; and take zolkes of eyren streyned, and beten, and in the scttynge downe of the pot, bete in the zolkes therto, and stere hit wel, and make the potage stondynge; and dresse fyve or seaven leches in a dissh, and plaunt with floures of violet, and serve hit forthe.

autodoc



Recipes with similar titles:

mon amy (A Noble Boke off Cookry)




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