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Brewet Of Almony


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

Brewet Of Almony. XX.II. VII. Take Conynges or kiddes and hewe hem small on moscels oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce.

autodoc



Other versions of this recipe:

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

Bruet of Almayn (Du fait de cuisine)

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

FOR TO MAKE BRUET OF ALMAYNE (Forme of Cury)


Recipes with similar titles:

Browet of almayne for x mees (Ancient Cookery [Arundel 334])

Browet of Almayne (Recipes from John Crophill's Commonplace Book)

Browet of Almayne (Recipes from John Crophill's Commonplace Book)




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