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furmenty


This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Furmenty. Nym clene wete & bray it in a morter wel, þat þe holys gon al of, & seyt yt til yt breste; & nym yt vp & lat it kele. And nym fayre fresch broþ & swete mylk of almandys or swete mylk of kyne and temper yt al. & nym þe olkys of eyryn & saffron & do þerto. Boyle it a lityl & set yt adoun, & messe yt forþe wyþ fat venysoun & fresch motoun.

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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])

Furmente (Recipes from John Crophill's Commonplace Book)




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