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Pommedorry


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

Pommedorry. Tak buff & hewe yt smal al raw, & cast yt in a morter & grynd yt not to smal. Tak safroun & grynd þerewyþ. Wan yt ys grounde, tak þe wyte of þe eyryn, yf yt be not styf; cast into þe buf pouder of pepyr, olde reysyns & reysyns of coronse. Set ouer a panne wyþ fayr water, & mak pelotys of þe buf; & wan þe water & þe pelotes ys wel yboylyd, set yt adoun & kele yt. Put yt on a broche & rost yt, & endorre yt wyþ olkys of eyryn & serue yt forþe.

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Recipes with similar titles:

XLII - FOR TO MAKE POMMEDORRY (Forme of Cury)




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