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Galyntyne


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

GALYNTYNE. XX.VI. XVIII. Take crustes of Brede and grynde hem smale, do þerto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up þurgh a straynour & messe it forth.

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Other versions of this recipe:

Galentyne (Liber cure cocorum [Sloane MS 1986])

Galentyne (Fourme of Curye [Rylands MS 7])

Sauce galentyne (A Noble Boke off Cookry)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

To make gallentyne (Gentyll manly Cokere (MS Pepys 1047))

Lamprey in galantine (Le Viandier de Taillevent)


Recipes with similar titles:

To make galantyne (Ancient Cookery [Arundel 334])




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