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Cxxxiij. Pevorat For veel & venesoun.


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

Cxxxiij. Pevorat for veel & venesoun. Take brede & fry hit in grece. drawe hit up with broth & vyneger. take ther to poudour of peper & cast & set hyt on the fyrer. boyle it & messe it forth.

Original manuscript image: f66r

autodoc



Other versions of this recipe:

PEVORAT FOR VEEL AND VENYSOUN (Forme of Cury)




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