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.lxviij. furmente With porpays.


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

.lxviij. Furmente with porpays. Tak almaundes blaunched, bray hem and drawe hem up with fayre water, make furmente as byfore & cast the mylke ther to & messe it with porpays.

Original manuscript image: f37v / f38r

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Other versions of this recipe:

ffirmenty with porpeys (Two Fifteenth-Century Cookery-Books)

Furmente With Porpays (Forme of Cury)

FURMENTE WITH PORPEYS (Forme of Cury)

Frumente with porpays (Fourme of Curye [Rylands MS 7])

Furmenty with purpaysse (Two Fifteenth-Century Cookery-Books)

To mak furmente with porpas in lent (A Noble Boke off Cookry)


Recipes with similar titles:

Furmente with purpeys (Ancient Cookery [Arundel 334])




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