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Pomes Dorre

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

Pomes Dorre. Take felettee of pork, and roste hom half raw, and bray hom, and in the brayinge cast therto a few zolkes of eyren, and a few clowes; and when hit is brayed, do hit into a vessel, and put therto pouder of pepur ynogh, and colour hit with saffron ; and do therto sugre or honey clarified, and a few raifynges of corance, and medel al togeder; and then sct a panne over the fire with water, and let hit boyle, artd make rounde pelettes of the gr.etneffe of an ey of the fame stuff, and cast hem into the boylynge water, and fethe Hom, and then do hom on a spit, and roste hom; and in the rostynge, endore hom zelow With zolkes of eyren, and flour, and saffron, medeled togeder, and some grene if thow wyl with royst of herbes endorre hom, and serve hit forthe.


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Powmes Dorre (Recipes from John Crophill's Commonplace Book)

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