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Fry Blaunched


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

FRY BLAUNCHED. XX.VII. VIII. Take Almandes blaunched and grynde hem al to doust, do þise in a thynne foile. close it þerinnne fast. and fry it in Oile. clarifie hony with Wyne. & bake it þerwith.

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Other versions of this recipe:

Frytour blaunched (Fourme of Curye [Rylands MS 7])




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