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.xv. Tredure.


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

.xv. Tredure. Take brede & grate it, make a lyer of rawe ayroun, do ther to safroun & poudour douce & lye it up with gode broth & make it as a caudel & do therto a litul verjous.

Original manuscript image: f17r

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Other versions of this recipe:

Tredure (Forme of Cury)


Recipes with similar titles:

CXVII - Tredura ( ? ) (Libro di cucina / Libro per cuoco)




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