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Xxxi - For To Make Bruet Of Almayne

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

XXXI - FOR TO MAKE BRUET OF ALMAYNE. Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol and demembre the other and mak a god cawdel and dresse the flesch in a dysch and strawe powder of galentyn therupon. styk upon clowys of gelofre and serve yt forthe.


Other versions of this recipe:

Brewet Of Almony (Forme of Cury)

Brewet of almayn (Fourme of Curye [Rylands MS 7])

Bruet of Almayn (Du fait de cuisine)

Bruet of Almaynne (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Bruet of Almayn (Recipes from the Wagstaff Miscellany)

Bruet of Almayne (MS Douce 257)

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