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.cxxij. Cold Brewet.


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

.Cxxij. Cold brewet. Take almaundes & grynde hem. take the twodele of wyne other the thryddel of vyneger drawe up the almaundes therwith. take aneys. sugur. & braunches of fenel grene a fewe & drawe hem up to gyder with the mylk. take poudour of canel. of ginger. clowes and maces hole. take kydde other chykens. other flesche & choppe hem smale & seeth hem. take al this flesch whan hit is soden & lay hit in a clene vessel & boyle the sewe & cast therto salt. & than cast al this in the pot with flesche and serve hit forth.

Original manuscript image: f65v / f66r

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Other versions of this recipe:

Cald Brewyt (Thomas Awkbarow's Recipes (MS Harley 5401))

COLD BREWET (Forme of Cury)

Cold brewet (Fourme of Curye [Rylands MS 7])

COLDE BREWET (Forme of Cury)




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