Search Results

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

Viaunde de Cypres. Take the braune of capons, and of hennes, and grynde hit smalle; and take almonde mylke made with gode brothe, and do hit in a pot, and do therto floure of ryfe, and let hit boyle; and do therto the grounden flesh, and sugur, and clowes, and maces, and colour hit wyth ynde, and let hit boyle togedur, and loke hit be stondynge, and dresse hit forthe, and almondes or paynes (corrige prunes) fryed, and styk hom right up therin.

Recipes with similar titles:

Viande sypris for xl mees (Ancient Cookery [Arundel 334])