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.cliiij. Crustardes Of fysche.


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

.Cliiij. Crustardes of fysche. Take loches. lamprouns & eelys. & smyte hem on pecys & stewe hem with almaund mylke & verjous, frye the loches in oyle as to fores & lay thes fysches ther inne. cast ther on poudour fort. poudour douce. with raysouns corauns & prunes damysyns. take galyntyne & the sew therinne and swyng hit to gider. & cast hyt in the traup & bake it & serve it forth.

Original manuscript image: f72v / f73r

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Other versions of this recipe:

CRUSTARDES OF FYSSHE (Forme of Cury)




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