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garnade For X Mees

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

Garnade for x mees. Take the mylk of fyve lb. of almondes, and drawe hit up with a galon and an half of vernage, and cast thereto sugre and gynger gret, mynced a gode quantite, and let hit boyle wel, that hit be stondynge, or elles make hit thik with flour of rys if ye wil, or elles with braune of capons braied; and take rys, and gif hom but a boyle, and then take hom doune, and drie hom, and pike hom, and in the fettynge doune from the fire, alay the rys with joyfe of pomegarnetes (juice of pomegranates) in the stede of kyrnell of pomegarnetes, and put into the fame pot, and a lytel of watur of euerofe, and stere hit al togeder; and take red turnesole steped wel in wyne, and colour the potage with that wyne, and dresse hit up in disshes, and serve hit forthe.


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