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.iij. For To Make Grewel Eforced.


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

.iij. For to make grewel eforced. Take grewel & do to the fyer withe gode flesch & seeth hit wele. Take the lyre of pork & grynd hit smal and drawe the grewel thorow a straynoure & colour hyt with safroun.

Original manuscript image: f12v

autodoc



Other versions of this recipe:

For gruel of fors (Liber cure cocorum [Sloane MS 1986])

For To Make Grewel Forced (Forme of Cury)

Growelle fforce (Two Fifteenth-Century Cookery-Books)

Gruell Forsyd (Thomas Awkbarow's Recipes (MS Harley 5401))

Gruelle enforced (A Noble Boke off Cookry)

To make grewell of forse (Gentyll manly Cokere (MS Pepys 1047))

Gruelle a-forsydde (Two Fifteenth-Century Cookery-Books)




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