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hony Douse


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

Hony douse. Tak god mylk of almandys & rys, & wasch hem wel in a feyre vessel & in fayre hot water. & after do hem in a feyre towayl for to drie, & wan þat þey be drye bray hem wel in a morter al to flowre; & after bet hem togedere. & afterward tak two pertyis & do þe half in a pot & þat oþer half in a noþer pot, & colowr þat on wyþ þe safroun & lat þat oþer be wyt. & lat yt boyle tyl it be þykke, & do þerto a god | perty of sugur, & after dresse yt in two dischis; & loke þat þou haue almandys boylid in water & in safroun & in wyn, & after frie hem & set hem vpon þe forseyde mete, & strew þeron sugur þat yt be wel ycolouryt & serue yt forþ.

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Recipes with similar titles:

XXI - FOR TO MAKE HONY DOUSE (Forme of Cury)




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