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.clxx. Erbolate.


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

.Clxx. Erbolate. Take persel. myntes, saveray & sauge. & tansay. ferbayne. clarry. rewe. dy tayn. fenel. southrenwode. hewe hem & grynd hem smale. medle hem hem up with ayroun. do butter in a traup & do the fars ther to. & bake hit and messe hit forth.

Original manuscript image: f80r

autodoc



Other versions of this recipe:

ERBOLATES (Forme of Cury)

ERBOWLE (Forme of Cury)

Erboule (Fourme of Curye [Rylands MS 7])

Hebolace (Forme of Cury)

Chebolace (Fourme of Curye [Rylands MS 7])

Herbe-blade (Two Fifteenth-Century Cookery-Books)

Arbolettys (Two Fifteenth-Century Cookery-Books)

Herbelade (Two Fifteenth-Century Cookery-Books)

Herbetella (Libro di cucina / Libro per cuoco)




Links to modern interpretations:


Euriol's Culinary Journey  

Erbolates
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/erbolates






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