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.xlv. Mortrwes Blank.


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

.xlv. Mortrwes blank. Tak pork & hennes & seeth hem as to fores, bray almandes blaunched & temper hem up with the self broth & alye the flesch with the mylke & white flour of rys & boyle hit & do ther inne poudour of ginger, suger & salt and loke hit be stondyng.

Original manuscript image: f28v

autodoc



Other versions of this recipe:

For blanchyd mortrews (Liber cure cocorum [Sloane MS 1986])

Blanched mortrus (A Noble Boke off Cookry)

Blawnched Mortrovs (Thomas Awkbarow's Recipes (MS Harley 5401))

Whyte Mortrewys of Porke (Two Fifteenth-Century Cookery-Books)

Whyte Mortrewes (Two Fifteenth-Century Cookery-Books)

Mortrews Blank (Forme of Cury)




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