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To Make gynger Sause

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

To make gynger sause. Take faire light bred, and pare away the cruste, and stepe the crome in vynegur, and grinde hit, and draw hit thurgh a streynour with vinegar, and pouder of ginger, and of canelle, and serve hit forthe.


Recipes with similar titles:

To make Gynger Sawce (Thomas Awkbarow's Recipes (MS Harley 5401))

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