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Let Lorres Des Aguellys


This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

Let Lorres des Aguellys. Tak elys & culpon hem & sethz hem seke dely tak out the bonys & saf the culpouns hole swenge eyren in a vessel & do ther to elys tak melk & colour it with saffron fforce it with comyn & set it to the feyr & quen it gynnit to welle do in the eyren & the elys stire hem to gidre sethz hem til the krudden.

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