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Farsure For chekins

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

Farsure for chekins. Take the zolkes of harde egges, and bray hom smal, and take fauge and parsel and hew hit smal, and medel (mingle) hom wel togedur, and do therto raisynges of corance, and pouder of canel, and pouder of ginger, and do into the chekyns, and parboyle hom, and roste hom, and do as I faide tofore.


Recipes with similar titles:

Farsure for chekyns (Ancient Cookery [Arundel 334])

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