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.xxj. Egredouce.


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

.xxj. Egredouce. Take counynges or kydde & smyte hem on pecys rawe & fry hem in white grece, take raysouns of coraunce & fry hem, take oynouns perboyle hem & hewe hem smal & fry hem, take rede wyne, suger with poudour of peper, of ginger, and canel salt & cast therto, & lat hit seeth with a gode quantite of white grece & serve it forth.

Original manuscript image: f19v

autodoc



Other versions of this recipe:

Browne in egurdouce (Two Fifteenth-Century Cookery-Books)

Egredouncye (Two Fifteenth-Century Cookery-Books)

Egredoucetes (Two Fifteenth-Century Cookery-Books)

Egurdouce (Forme of Cury)

EGURDOUCE OF FYSSHE (Forme of Cury)

Egredouce of fysche (Fourme of Curye [Rylands MS 7])

FOR TO MAKE EGARDUSE (Forme of Cury)

FOR TO MAKE AN EGGE DOWS (Forme of Cury)


Recipes with similar titles:

Egurdouce (Ancient Cookery [Arundel 334])




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