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.cxviij. tenches In Cyvee.


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

.Cxviij. Tenches in cyvee. Take tenches & smyte hem on pecys frye hem, drawe a lyour of radsouns corauns with wyne & whater, do ther to hole raysouns, poudre of ginger, of clowes of canel, of peper, do the tenches ther to & seeth hem with suger, salt & messe hit forth.

Original manuscript image: f60r

autodoc



Other versions of this recipe:

Tenche in cyueye (Two Fifteenth-Century Cookery-Books)

Tenche in cevy (A Noble Boke off Cookry)

TENCHES IN CYNEE (Forme of Cury)




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