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Noumbles


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

Noumbles. XIII. Take noumbles of Deer oþer of oþer beest parboile hem kerf hem to dyce. take the self broth or better. take brede and grynde with the broth. and temper it up with a gode quantite of vyneger and wyne. take the oynouns and parboyle hem. and mynce hem smale and do þer to. colour it with blode and do þer to powdour fort and salt and boyle it wele and serue it fort.

autodoc



Other versions of this recipe:

Anoþer maner for noumbuls (Liber cure cocorum [Sloane MS 1986])

Another nombles (A Noble Boke off Cookry)

Nombles (A Noble Boke off Cookry)

Nombuls (Liber cure cocorum [Sloane MS 1986])

Noumbles (Fourme of Curye [Rylands MS 7])

Numbles (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE NOMBLES (Forme of Cury)


Recipes with similar titles:

Nombles (MS Douce 257)




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