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I - For To Make Furmenty

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

I - FOR TO MAKE FURMENTY. Nym clene Wete and bray it in a morter wel that the holys gon al of and seyt yt til it breste and nym yt up. and lat it kele and nym fayre fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al. and nym the yolkys of eyryn. boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton.


Other versions of this recipe:

Furmente (Liber cure cocorum [Sloane MS 1986])

Frumenty (Le Menagier de Paris)

FRUMENTY (Le Menagier de Paris)

Frumenty (Le Viandier de Taillevent)

Furmente (A Noble Boke off Cookry)

Maize dish (Frumenty) good and perfectly useful (Libro di cucina / Libro per cuoco)

Recipes with similar titles:

Furmentee (Ancient Cookery [Arundel 334])

Furmente (Recipes from John Crophill's Commonplace Book)

Furmenty (MS Douce 257)

Links to modern interpretations:

Medieval Cookery  

Daniel Myers
Medieval Cookery

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