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Barleeg


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

Barleeg. Take creme of almondes, and alay hit with flour of rys, and cast thereto fugre, and let hit boyle, and stere hit wel, and colour hit with saffron and saunders, and make hit stondynge, and dresse hit up on leches (in divisions) in disshes, and serve hit forthe.

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