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roches Or loches In egurdouce

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

Roches or loches in egurdouce. Take roches, or elles loches, and scale horn, and wasshe hom, and frie horn in oyle ; and take dates, and raifynges of corance wasshed and scalded, and chippes of bred, and bray altogeder, and drawe hit up thurgh a streynour with red wyne, and sct hit on the fire ; and cast therto a lytel pouder of pepur, clowes, pynes, qwyte fried in oyle, saunders, saffron, raifynges of cypre, and let hit boyle; and in the settynge doune from the fyre, put therto a lytel vynegur medeled with pouder of canel and ginger; and then put the syrip above the roches or loches in disshes; and serve hit forth.


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