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Browet Tufkay

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

Browet tufkay. Take almondes blaunchet, and bray hom, and tempur hom up withe gode freflie brothe, and make the mylk thyk, and put hit in a faire pot, and let hit scthe, and do therto clowes, maces, and pynes, and raifynges of corance, and gynger mynced ; then take felettes of porke, and scthe hom, and do therto pouder of pepur, and rawe zolkes of eggus, and colour hit with saffron, and when thai byn almoste sothen, take hom up, and do hom into the pot to the fyrip, and let hit boyle al togedur, and in the fettynge doun do therto a lytel vynegur and serve hit forthe; and if thow will chaunge the colour, take faunders and saffron, and make the potage of sangwayn (sanguine, red) colour for wyntur season.


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