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Froys


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

Froys. Nym veel and seþ yt wel & hak it smal, & grynd bred, peper & safroun and do þereto & frye yt, & presse yt wel vpon a bord, & dresse yt forþe.

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Recipes with similar titles:

froyse (Two Fifteenth-Century Cookery-Books)

XVIII - FOR TO MAKE A FROYS (Forme of Cury)

For a froyse (Liber cure cocorum [Sloane MS 1986])

Fruays (Thomas Awkbarow's Recipes (MS Harley 5401))

To make a Frose (Thomas Awkbarow's Recipes (MS Harley 5401))

To make a Froyse (Thomas Awkbarow's Recipes (MS Harley 5401))




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