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.cxxxvj. Galentyne.


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

.Cxxxvj. Galentyne. Take crustes of brede & grynde hem smale. do therto poudour of galyngale. of canel. of ginger. & salt it temper hyt with vyneger & drawe it up throw a straynour & messe hit forth.

Original manuscript image: f67r

autodoc



Other versions of this recipe:

Galentyne (Liber cure cocorum [Sloane MS 1986])

GALYNTYNE (Forme of Cury)

Sauce galentyne (A Noble Boke off Cookry)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

To make gallentyne (Gentyll manly Cokere (MS Pepys 1047))

Lamprey in galantine (Le Viandier de Taillevent)


Recipes with similar titles:

To make galantyne (Ancient Cookery [Arundel 334])




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