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I - For To Make Egarduse


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 EGARDUSE. Tak Lucys or Tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe.

autodoc



Other versions of this recipe:

Browne in egurdouce (Two Fifteenth-Century Cookery-Books)

Egredouncye (Two Fifteenth-Century Cookery-Books)

Egredoucetes (Two Fifteenth-Century Cookery-Books)

Egurdouce (Forme of Cury)

Egredouce (Fourme of Curye [Rylands MS 7])

EGURDOUCE OF FYSSHE (Forme of Cury)

Egredouce of fysche (Fourme of Curye [Rylands MS 7])

FOR TO MAKE AN EGGE DOWS (Forme of Cury)


Recipes with similar titles:

Egurdouce (Ancient Cookery [Arundel 334])




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