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Morree


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

Morree. XXXVIII. Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it with aneys confyt whyte.

autodoc



Other versions of this recipe:

Murri is not suitable to be used unless of the infused sort (An Anonymous Andalusian Cookbook)

A Dish of Murri from Any Meat You Wish (An Anonymous Andalusian Cookbook)

Murrey (Two Fifteenth-Century Cookery-Books)

Morree (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

Murre (Ancient Cookery [Arundel 334])

XXXVII - FOR TO MAKE MURREY (Forme of Cury)

XXVI - For To Make Morrey (Forme of Cury)

Moree (MS Royal 12.C.xii)

Murrey (MS Douce 257)

Morrey (MS Douce 257)




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