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Nysebek


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

NYSEBEK. XX.VIII. XIII. Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke in þe bothom, and let it out wiþ þy finger queynchche in a chowfer wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c.

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Other versions of this recipe:

Nese Bekys (Two Fifteenth-Century Cookery-Books)

Nysebek (Fourme of Curye [Rylands MS 7])




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