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.clvj. Leshes Fryed In Lentoun.


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

.Clvj. Leshes fryed in Lentoun. Drawe a pyke. almaunde mylke with watur. take datus & pyke hem clene with apples & peres. & mynce hem with prunes damasyns. take out the stones out of the prunes & kerve the prunes a two. do therto raysouns. sugur, flour of canel. hole maces & clowes. gode poudours & salt. coloure hem up with saundres. menge thes with oyle. make a coffyn as thou doyst byfore & do this fars ther inne & bake hit wel and serve hit forth.

Original manuscript image: f74r / f74v

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Other versions of this recipe:

LESSHES FRYED IN LENTON (Forme of Cury)




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