Search Results

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

Crane. Loke thu have good broth & cler & good blaunched almondys grynd hem & tempre hem up with thin broth & drawe it hulle it wel & do it on the fyer charge it wel with amydon or with flour of rys do ther to qwyth ginger & a perty canel sugre qwybibes & clowes a perty gres & salt.