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.cxiiij. frumente With porpays.

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

.Cxiiij. Frumente with porpays. Tak clene whete & bete hyt smale in a morter & fanne out clene the doust, & thanne waysch hit clene & boyle hit tyl hit be tendur & broken, & thanne tak the secunde mylke of almaundes & do therto, boyle hem to gyder tyl hit be stondyng & tak the furst mylke and alye hit up with a penne, tak up the porpays out of the furmente & lesch hem in a dische with hote water and do safroun to the furmente, & yf the porpays be salt, seeth hit by hym serlf and serve hit forth.

Original manuscript image: f57v / f58r


Other versions of this recipe:

ffirmenty with porpeys (Two Fifteenth-Century Cookery-Books)

Furmente With Porpays (Forme of Cury)

Furmente with porpays (Fourme of Curye [Rylands MS 7])


Furmenty with purpaysse (Two Fifteenth-Century Cookery-Books)

To mak furmente with porpas in lent (A Noble Boke off Cookry)

Recipes with similar titles:

Furmente with purpeys (Ancient Cookery [Arundel 334])

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