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.xxxviij. Morree.


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

.xxxviij. Morree. Tak almaundes blaunched, waisch hem, grynde hem, & temper hem up with rede wyne, & alye hem with flour of rys, do therto pynes & fryed & colour it with saundres, do therto poudour fort & poudour douce and salt & messe hit forth & flour hit with aneys confyt whyte.

Original manuscript image: f25v

autodoc



Other versions of this recipe:

Murri is not suitable to be used unless of the infused sort (An Anonymous Andalusian Cookbook)

A Dish of Murri from Any Meat You Wish (An Anonymous Andalusian Cookbook)

Murrey (Two Fifteenth-Century Cookery-Books)

Morree (Forme of Cury)


Recipes with similar titles:

Murre (Ancient Cookery [Arundel 334])

XXXVII - FOR TO MAKE MURREY (Forme of Cury)

XXVI - For To Make Morrey (Forme of Cury)

Moree (MS Royal 12.C.xii)

Murrey (MS Douce 257)

Morrey (MS Douce 257)




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