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.clxxj. Nysebek.


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

.Clxxj. Nysebek. Take the thrydde part of soure dokkes & flour therto & bete hit to gyder tyl yt be as towh as eny lyme. cast therto salt & do hit in a dysche. holke in the bothome. & lat hyt out with thy fyngur keyntlyche in a chawfour with oyle & fry hit wel. & whan hit is ynowh: take hit out and cast ther on suger & serve hyt forth.

Original manuscript image: f80r / f80v

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Other versions of this recipe:

Nese Bekys (Two Fifteenth-Century Cookery-Books)

NYSEBEK (Forme of Cury)




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