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Bukkenade


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

Bukkenade. Nym god fresch flesch, wat maner so yt be, & hew yt in smale morselys, & seþ yt wyþ gode fresch buf; & cast þereto gode myncyd onyons & gode spicerye, & alyþ wyþ eyryn, & boyle & dresse yt forþ.

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Recipes with similar titles:

buknade (Two Fifteenth-Century Cookery-Books)

bukenade (Two Fifteenth-Century Cookery-Books)

to mak buknad (A Noble Boke off Cookry)

Bukkenade (Forme of Cury)

XLV - FOR TO MAKE BUKKENADE (Forme of Cury)

LII - FOR TO MAKE A BUKKENADE (Forme of Cury)

xvij Buknade (Fourme of Curye [Rylands MS 7])

Bucnade (Liber cure cocorum [Sloane MS 1986])

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

Bukkenade (MS Douce 257)




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