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turnesole


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

Turnesole. Take thik almonde mylk, and draw hit up with wyne vernage, or other swete wyne, and let hit boyle, and cast therto sugre, and make hit stondynge with floure of rys, and when it is doune from the fire, take blewe turnesole, and dip hit in wyne, that the wyne may catche the colour thereof, and colour the potage therwith, and dresse hit up in leches in disshes, and serve hit forthe. Or elles, draw up blake berys (black-berries) with wyne, and colour hit therwith, and make one leche blewe, and another white.

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