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.x. funges.


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

.x. Funges. Take funges & pare hem clene & dyce hem, take leke & schrede him smal & do him to seeth in gode broth, colour yt with safroun and do therinne poudour fort, and serve hit forth.

Original manuscript image: f15r

autodoc



Other versions of this recipe:

Funges (Forme of Cury)




Links to modern interpretations:


Euriol's Culinary Journey  

Funges
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/funges



Medieval Cookery  

Funges
Felice Debbage
Medieval Cookery
http://medievalcookery.com/recipes/funges.html






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