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eles In Grave


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

Eles in grave. Take almonde mylk and draw hit up with swete wyne, or white wyne, or with clene water, and put hit into a pot, and cast therto sugre, or elles honey clarified; and cast in therto hole culpons of eles clene wasshen, and then clowes, maces, pynes, raisynges of corance, ginger mynced ; ande when hit is mynced in the settynge doune do therto a lytel vynegur; and in the dressynge save the culpons hole; and serve hit forth.

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Recipes with similar titles:

Eles in grave (Ancient Cookery [Arundel 334])




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