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

Gyngawdry. XX.IIII. XIIII. Take the Powche and the Lyuour of haddok, codlyng and hake and of ooþer fisshe, parboile hem, take hem and dyce hem small, take of the self broth and wyne, a layour of brede of galyntyne with gode powdours and salt, cast þat fysshe þerinne and boile it. & do þerto amydoun. & colour it grene.


Other versions of this recipe:

Gyngautrey (Two Fifteenth-Century Cookery-Books)

Gynggaudy (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

lij gyngaudre (Two Fifteenth-Century Cookery-Books)

Gyngawtre (Ancient Cookery [Arundel 334])

Gingaudre (Recipes from the Wagstaff Miscellany)

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