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.clxxij. For To Make Pomme Dorryes & Othere Thynges.


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

.Clxxij. For to make pomme dorryes & othere thynges. Take the lyre of pork rawe & grynde hit smale. medle hit up with poudour fort safroun. & salt, & do ther to raysouns of corauns. make balles ther of, & wete hit wel in whyte of ayroun & do hyt to seeth in boylyng watur. take hem up & put hem on a spyt, rost hem wel. & take persel y ground and wryng hyt up with ayroun & a perty of flour & let yerne a boude the spyt & yf thou wolt: take for persel safroun and serve hyt forth.

Original manuscript image: f80v / f81r

autodoc



Other versions of this recipe:

For powme dorrys (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE POMME DORRYLE AND OþER þNGES (Forme of Cury)

Pome dorres (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE POMMEDORRY (Forme of Cury)

Pomes (A Noble Boke off Cookry)




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