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fygey


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

Fygey. XX.IIII. IX. Take Almaundes blanched, grynde hem and drawe hem up with water and wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony clarified. seeþ it wel & salt it, and serue forth.

autodoc



Other versions of this recipe:

A figge (A Noble Boke off Cookry)

Fygeye (Two Fifteenth-Century Cookery-Books)

ffygey (Two Fifteenth-Century Cookery-Books)

Figee (Two Fifteenth-Century Cookery-Books)

Fygey (Fourme of Curye [Rylands MS 7])

FOR TO MAKE FYGEY (Forme of Cury)


Recipes with similar titles:

Fygey (MS Douce 257)




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