MC Logo

.lkij. Douce Iame.


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

.lkij. Douce Iame. Tak gode cow mylke & do hyt in a pot, tak persel, sauge, ysop, saveray, & othere gode erbes, & hewe hem & do hem in the mylke & seeth hem, tak capouns half y rosted & smyte hem on pecys & do therto white pynes & hony caryfied, salt it & colour hit with safroun & serve it forth.

Original manuscript image: f34v

autodoc



Other versions of this recipe:

Douce Ame (Forme of Cury)




Home : Recipes : Menus : Search : Books : FAQ : Contact