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.xviij. Connate.


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

.xviij. Connate. Take connes & pare hem & pyke out the best & do him in a potte of erthe, do therto whyte grece that he stewe therinne, & lye hem up with hony clarified & with yolkes rawe & with a litul almaund mylke & do therinne poudour fort & safroun, and loke that hit be leysched.

Original manuscript image: f18r

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Other versions of this recipe:

Connates (Forme of Cury)


Recipes with similar titles:

cxv quynade (Two Fifteenth-Century Cookery-Books)




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