MC Logo

Erbolates


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

ERBOLATES. XX.VIII. XII. Take parsel, myntes, sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.

autodoc



Other versions of this recipe:

Erbolate (Fourme of Curye [Rylands MS 7])

ERBOWLE (Forme of Cury)

Erboule (Fourme of Curye [Rylands MS 7])

Hebolace (Forme of Cury)

Chebolace (Fourme of Curye [Rylands MS 7])

Herbe-blade (Two Fifteenth-Century Cookery-Books)

Arbolettys (Two Fifteenth-Century Cookery-Books)

Herbelade (Two Fifteenth-Century Cookery-Books)

Herbetella (Libro di cucina / Libro per cuoco)




Links to modern interpretations:


Euriol's Culinary Journey  

Erbolates
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/erbolates






Home : Recipes : Menus : Search : Books : FAQ : Contact