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Mortrews Blank


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

Mortrews Blank. XX.II. VI. Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar and look þat it be stondyng.

autodoc



Other versions of this recipe:

For blanchyd mortrews (Liber cure cocorum [Sloane MS 1986])

Blanched mortrus (A Noble Boke off Cookry)

Blawnched Mortrovs (Thomas Awkbarow's Recipes (MS Harley 5401))

Whyte Mortrewys of Porke (Two Fifteenth-Century Cookery-Books)

Whyte Mortrewes (Two Fifteenth-Century Cookery-Books)

Mortrwes blank (Fourme of Curye [Rylands MS 7])




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