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bore bore In egurdouce


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

Bore Bore in egurdouce. Take fressh braune and scthe hit, and kerve hit in thynne leches, and lay three in a dysshe, then take dates and raifynges of corance, and wassh hom clene, and bray hom in a mortar, and in the brayinge cast therto a few clowes, and draw hom up with clarre or other swete wyne, and do hit in a pot, and let hit boyle, and do therto a gode dele of sugur or honey, and ginger mynced; and in the fettynge doun, put therto pouder of canel and vynegur medelet togedur,. and colour hit with saundcrs and saffron depe; then take pynes or almondes blaunched, and frye hom in faire grees, and then take hom up and let hom drie, and when thow wilt dresse up thi braune do the pynes in the pot and poure the fyrip thereon, and serve hit forthe.

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