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.cix. Cawdel Of samoun.


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

.Cix. Cawdel of samoun. Take the guttes of samoun and make hem clene, perboyle hem a litul, take hem up & dyce hem, slyt the white of lekes & kerve hem smale, cole the broth & do the lekes therinne with oyle & lat hit boyle to gader y fere, do the samoun y corve ther inne, make a lyour of almaund mylke & of brede & cast therto spyces, safroun & salt, seeth hit wel & loke that hit be not to stondyng.

Original manuscript image: f54v / f55r

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Other versions of this recipe:

CAWDEL OF SAMOUN (Forme of Cury)




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