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Burgeoun De Vyne


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

Burgeoun de Vyne. Grynd almondys & tempre with broth & rys nouth over mychyl skerved & tak the furthe of the vine long schorn in the maner of braun of hennys welle hem do the rys & the mylk to gyder to the fyer & qwan it is chargeaunt do in thin furches in the maner of braun & do ther to sugre & salt.

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