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Browet Of almayne


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

Browet of Almayne. Loke thu have good ale & cler & seson it with qwyth bred melk of almondys tak onyouns & mince hem and do al to the feyr & qwat fleysch do thu haft do ther to rau after that it wil sethen tak clowes & maces & qwybibes & do hem in hole & lat hem sethen & do to a perty ginger & oatmel & if the colour be noth good as fallet to the canel tak a perty saffron & mak the colour good & if it charge nowt wel tak flour of rys & do ther to.

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Recipes with similar titles:

Browet of almayne for x mees (Ancient Cookery [Arundel 334])

Brewet Of Almony (Forme of Cury)

xlvj Brewet of almayn (Fourme of Curye [Rylands MS 7])

Browet of Almayne (Recipes from John Crophill's Commonplace Book)




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