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Chewetes On Flesshe Day


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

CHEWETES ON FLESSHE DAY. XX.IX. V. Take þer lire of Pork and kerue it al to pecys. and hennes þerwith and do it in a panne and frye it & make a Coffyn as to a pye smale & do þerinne. & do þeruppon zolkes of ayrenn. harde. powdour of gyngur and salt, couere it & fry it in grece. oþer bake it wel and serue it forth.

autodoc



Other versions of this recipe:

A delicate Chewit (A NEVV BOOKE of Cookerie)

Chewettes on flesch day (Fourme of Curye [Rylands MS 7])

Chewetes on flesshe daye (Liber cure cocorum [Sloane MS 1986])

Chewets (Thomas Awkbarow's Recipes (MS Harley 5401))

Chewettes (Two Fifteenth-Century Cookery-Books)

Chewetys (Thomas Awkbarow's Recipes (MS Harley 5401))

Chawettys (Two Fifteenth-Century Cookery-Books)

Chawettys (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Chowettes on flesshe day (Ancient Cookery [Arundel 334])




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