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Bardolf


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

Bardolf. Take almond mylk, and draw hit up thik with vernage, and let hit boyle, and braune of capons braied, and put therto; and cast therto sugre, clowes, maces, pynes, and ginger, mynced; and take chekyns parboyled, and chopped, and pul of the skyn, and boyle al ensemble, and in the fettynge doune from the fire, put therto a lytel vynegur alaied (mixed) with pouder of ginger, and a lytel water of everose, and make the potage hanginge (thick), and serve hit forthe.

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