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Toste 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)

Toste to potage. Take wyn and honey, and bete hit well togedur, and scthe hit welle, and scome hit welle, and put therto pouder of pepur/ and of gynger; and take and toste bredde, and dresse hit forthe, and poure the scwe above.


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