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furmente


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.

autodoc



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)




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