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

Grounden benes. Take benes, and drye hom in an oven, and grynde hom at a mylne, and wenowe oute the hulles; and take and wash hom clene, and do hom in a pot and seth hom, and do therto gode broth, and ete hom wyth bacon.

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Recipes with similar titles:

For To Make Gronden Benes (Forme of Cury)

j For to make grounden benes (Fourme of Curye [Rylands MS 7])