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peson Of Almayn


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

Peson of almayn. Take white peson, and wassh hom, and sethe hom a gret while; then take hom up, and do hom in colde watur, til the holys (hulls) gone of; then do hom in a pot, and let hom wele boy le, andkoverhom, that no brothe go out; and do therto almonde mylke, and floure of rys, and colour hit with saffron, and serve hit forthe, and caste theron pouder of ginger.

autodoc



Recipes with similar titles:

Peson Of Almayne (Forme of Cury)

lxx Pesoun of almayne (Fourme of Curye [Rylands MS 7])




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