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Viaunde De Cipre


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

Viaunde de Cipre. Grynd almondys & tempre it up with good broth tak braun of hennys & pork yef myst be hewe it and grynd it & seson it up with flour of rys yt it be chargeaunt colour it with saffron thanne do to sugre & ginger after it asket do ther to gres than do it fro the fyer to reste.

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Recipes with similar titles:

viande cipre (A Noble Boke off Cookry)

Viande de Cipur (Liber cure cocorum [Sloane MS 1986])

Viaunde de Cypre (MS Royal 12.C.xii)

Viaunde de Cipre (Recipes from John Crophill's Commonplace Book)




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