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rose To Potage.


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

Take floure of ryse, and do therto almonde mylke, and put it in a pot, and fethe hit tyl hit be thick, and then take the braune of capons and of hennes, and bray hom smal, and tempur hit with the brothe and do hit in the pot; and put therto powder of canel and clowes, and maces hole, and colour hit with saunders and serve hit forthe.

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