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Sawse Blaunche For Capouns Ysode

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

SAWSE BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI. Take Almandes blaunched and grynd hem al to doust. temper it up with verions and powdour or gyngyner and messe it forth.


Other versions of this recipe:

Blaunche sawce for capons (Liber cure cocorum [Sloane MS 1986])

Sauce blaunche for capouns y sode (Fourme of Curye [Rylands MS 7])

White sauce for capons y-sode (Two Fifteenth-Century Cookery-Books)

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