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gely


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

Gely. Tak hoggys fet oþer pyggys, oþer erys, oþer pertrichys oþere chiconys, & do hem togedere & seþ hem in a pot; & do in hem flowre of canel and clowys hole or grounde. Do þereto vineger, & tak & do þe broþ in a clene vessel of al þys, & tak þe flesch and kerf yt in smale morselys & do yt þerein. Tak powder of galyngale & cast aboue & lat yt kele. Tak bronchys of þe lorere tre & styk ouer it, & kep yt al so longe as þou wilt & serue yt forþ.

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Recipes with similar titles:

gely (Two Fifteenth-Century Cookery-Books)

LV - FOR TO MAKE A GELY (Forme of Cury)

To make jelly (Ouverture de Cuisine)

In July (Le Menagier de Paris)

Gelee (MS Royal 12.C.xii)

A Gelle (Recipes from John Crophill's Commonplace Book)




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