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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. Tak braun of capouns or of hennis dryve hem hew hem smal braye hem in a morter as smal as myed bred tak good almonde mylk lye it up with amydon or with flour of rys colour it with saffron charche it with brayed fleysch seson it with sugre florysch it with clowes & maces.

autodoc



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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