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furmente With purpeys


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

Furmente with purpeys. Take almonde mylk, and withe watur, and make thi surmente therwith, as before saide, and dresse hit forth with purpeys.

autodoc



Recipes with similar titles:

lix furmenty purpaysse (Two Fifteenth-Century Cookery-Books)

ffirmenty porpeys (Two Fifteenth-Century Cookery-Books)

Furmente With Porpays (Forme of Cury)

FURMENTE WITH PORPEYS (Forme of Cury)

lxviij Furmente with porpays (Fourme of Curye [Rylands MS 7])

Cxiiij Frumente with porpays (Fourme of Curye [Rylands MS 7])




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