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sandale


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

For to make sandale þat is perty to blomanger, tak flesch of caponys & of pork, sodyn. Kerf yt smal into a morter togedere & bray þat wel, & temper it vp wyþ broþ of caponys & of pork þat yt be wel charchaunt als þe crem of almaundys. & grynd egges and safroun or sandres togedere þat it be colourd, & straw vpon powder of galentyn, & strik þereon clowys & maces & serue it forþe.

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