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Sowpeschets


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

Sowpeschets. Take almonde mylk and draw hit up thik with brothe of beef, and let hit boyle, and cast therto clowes, maces, pynes, rcifynges of corans, ginger mynced, and sugre ynogh; and in the fettynge doune put therto a lytel vinegur, alayed with pouder of ginger and take fresshe braune of a bore fothen (boar boiled), and cut hit in grete dices of the bred, and cast into the milk, and stere hit togeder, and lokethat hit be rennynge (thin), and dresse hit up, and serve hit forthe.

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