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Murre 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)

Murre to potage. Take almondes and grynde hom, and tempur hit up with brothe of beeff, and do hit in a pot, and take porke sothen and bray hit, or the braune of hennes or of capons, and do hit in the pot, and let hit boyle and thyck hit with floure of rysc, that hit be welle stondynge (fiiff), and colour hit with saunders and saffron depe, and put therto powder of greynes and sugur, and flour of canell; and in the setting downe, stur hit well togedur, and dresse hit up, and strawe above rede anys in confeit.

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