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Blaunche Bruet Of Almayn


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

Blaunche bruet of almayn. Take kydus (kids) or chekyns, and hewe hom on gobettus, and scth hom, and do therto grapes, and powder of gynger and of canell; and take almondes and bray hom, and make gode mylke, and do therto, and colour hit rede or zelowe, and serve hit forthe.

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