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.cj. Chysanne.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cj. Chysanne. Take roches, hole tenches & plays and smyte hem to gobetes, frye hem in oyle, blaunche almaundes frye hem & cast ther to raysouns coraunce, make lyour of crustes of brede, of rede wyne, and of vyneger, the thridde part ther with fyges drawen, & do therto poudour fort & salt, boyle hit, lay the fysche in an erthen panne and cast the sewe ther to, seeth oynouns y mynced & cast therinne, kepe hit & ete hit cold.

Original manuscript image: f51r / f51v

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Other versions of this recipe:

CHYSANNE (Forme of Cury)


Recipes with similar titles:

Chisan (Ancient Cookery [Arundel 334])




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