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Egurdouce Of Fysshe


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

EGURDOUCE OF FYSSHE. XX.VI. XIII. Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do þerto oynouns icorue raisouns coraunce. and grete raysouns. do þerto hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth.

autodoc



Other versions of this recipe:

Browne in egurdouce (Two Fifteenth-Century Cookery-Books)

Egredouncye (Two Fifteenth-Century Cookery-Books)

Egredoucetes (Two Fifteenth-Century Cookery-Books)

Egurdouce (Forme of Cury)

Egredouce (Fourme of Curye [Rylands MS 7])

Egredouce of fysche (Fourme of Curye [Rylands MS 7])

FOR TO MAKE EGARDUSE (Forme of Cury)

FOR TO MAKE AN EGGE DOWS (Forme of Cury)




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