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.cxlvj. Frytour Blaunched.


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

.Cxlvj. Frytour blaunched. Take almaundes blaunched & grynde hem al to dousr with outen eny lycour. do therto poudour of gynger. sugur and salt. do thes in a thynne foyle. close hit therinne fast and fry hit in oyle. claryfye hony with wyne & bake hit ther with.

Original manuscript image: f70r

autodoc



Other versions of this recipe:

FRY BLAUNCHED (Forme of Cury)




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