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Farsure To Make Pome De oringe

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 to make pome de oringe. Take the lyvre of porke, arid bray hit all rawe right smal, and do therto pouder of pepur, and of clowes, and of canel, and saffron, and raysynges of corance; then take and make thereof balles lyke appuls, and wete hom well in the white of egges, and then do hom in boylying watur, and let hom sethe, and when thai have sothen awhile, take hom up and do hom on a spitte, and roste hom well; then take parscl, and grinde hit, and wringe hit up with egges thurgh a streynour, and do therto a lytel floure, and endore hom therwith in the rostynge, and if thowe wylt take saffron, or saunders, or ynde (indigo) and do therwith as I saide to fore, and serve hit forthe.


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