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.cxxxiiij. Sauce Blaunche For capouns Y Sode.


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

.Cxxxiiij. Sauce blaunche for capouns y sode. Take almaundes y blaunched & grynde hem al to doust. temper hit up with verjous & poudour of ginger. & messe hit forth.

Original manuscript image: f66r / f66v

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Other versions of this recipe:

Blaunche sawce for capons (Liber cure cocorum [Sloane MS 1986])

SAWSE BLAUNCHE FOR CAPOUNS YSODE (Forme of Cury)

White sauce for capons y-sode (Two Fifteenth-Century Cookery-Books)




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