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
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])