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.clxxv. Potews.


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

.Clxxv. Potews. Take pottes of erthe lytul of half a quart and fylle hem full of pomme dorryes other make wyth thyn honde, other in a molde of pottes of the self fars. put hem in watur & seeth hem up wel. and whan they buth ynowhe, breke the pottes of erthe & do the fars on the spyt & rost hem wel. & whan they bene y rosted: colour hem as pomme dorryes. make of lytul prews gode past. fry hem or rost hem wel in grece. & make ther of eeres to pottes & colour hyt, & make roses of good past & fry hem & put the steles in the hole ther the spyt was. & colour hyt wyth whyte other rede and messe hyt forth.

Original manuscript image: f82v / f83r

autodoc



Other versions of this recipe:

Poterous (Two Fifteenth-Century Cookery-Books)

POTEWS (Forme of Cury)




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