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

Connates. XVIII. Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up with hony clarified and with rawe zolkes and with a lytell almaund mylke and do þerinne powdour fort and Safron. and loke þat it be yleesshed.


Other versions of this recipe:

Connate (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

Gannets (Le Viandier de Taillevent)

28 - Canudos (A Treatise of Portuguese Cuisine from the 15th Century)

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