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.l. Pynnonade.


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

.l. Pynnonade. Tak almaundes y blaunched & drawe hem up sumdel thykke with gode broth other with water & set on the fyre & seeth it, cast therto yolkes of ayroun y drawe tak pynes fryed in oyle other in grece & do therto white poudour douce, suger & salt, & colour it with alkenet a litall.

Original manuscript image: f30r / f30v

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Other versions of this recipe:

Pynade (Two Fifteenth-Century Cookery-Books)

Pynnonade (Forme of Cury)

For To Make A Pynade Or Pyvade (Forme of Cury)


Recipes with similar titles:

Pynonad (Recipes from the Wagstaff Miscellany)




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