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Mortrewes Of Sysshe

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

Mortrewes of sysshe. Take thik almonde mylke, and put hit in a faire pot, and cast therin stigre, or elles honey clarified; and take a codlynge or whitynge, or thornbagge, or hadok fothen, and do away the bones and bray hit up with the mylk, and with the lyver, and put al into the same pot, and let hit boyle, and draw up floure of rys with a lytel mylk, and put hit in the same pot, and travayle hit wel, and make the potage stondyngj and in the dressynge make six leches in a disshe, and straw thereon pouder of ginger and sugre medelet togeder, and serve hit forthe,- and if thow have none almondes, take gode swete creme, and make on the fame wyse (in the same manner).


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