MC Logo

malardes In Cyne

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

Malardes in cyne. Take malardes, and make hom clene, and chop hom, and fethe hom with gode brothe of beef in a pot, and do therto onyons mynced grete, and do therto wyne and pouder of pepur; then take bredde, and stepe hit in brothe, and draw hit up, and do hit in a pot, and clowes, and maces, and pynes, and colour hit with saunders and saffron 5 and put therto sugur or honey, and in the fettynge doun do therto a lytel vynegur, and serve hit forthe.


Recipes with similar titles:

Maulardes in cyne (Ancient Cookery [Arundel 334])

Home : Recipes : Menus : Search : Books : FAQ : Contact