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

Furmente. Tak whete & pike it fayre do it in a morter stampe it alitel & sprenkle it with water stampe it hol waysche it fayre do it in a pot boille it tyl it breste set it doun & tak cow melk playe it up with alytyl tyl it be thykke lye it up with yolkys of ayren colour it with saffron kep it wel fro brennynge.

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Recipes with similar titles:

furmente (A Noble Boke off Cookry)

Furmentee (Ancient Cookery [Arundel 334])

I - FOR TO MAKE FURMENTY (Forme of Cury)

Frumenty (Le Viandier de Taillevent)

Frumenty (Le Menagier de Paris)

FRUMENTY (Le Menagier de Paris)

Furmente (Liber cure cocorum [Sloane MS 1986])

Furmenty (MS Douce 257)