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fyge To Potage

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

Fyge to potage. Take almondes, and blaunche hom, and grinde hom, and tempur hom up with 346 watur and wyn, and let hit scthe, and take fyges, and cut hom on foure, and hole raisynges, and do therin, and pouder of ginger, and honey, and serve hit forthe.


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