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peson Of almayne


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

Peson Of Almayne. XX.III. XI Take white pesoun, waisshe hem seeþ hem a grete while, take hem and cole hem thurgh a cloth, waisshe hem in colde water til the hulles go off, cast hem in a pot and couere þat no breth go out. and boile hem right wel. and cast þerinne gode mylke of allmandes and a pertye of flour of Rys wiþ powdour gynger safroun. and salt.

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Other versions of this recipe:

Pesoun of almayne (Fourme of Curye [Rylands MS 7])

Pessen de Almondes (A Noble Boke off Cookry)

Peys de almayne (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Peson of almayn (Ancient Cookery [Arundel 334])




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