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
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])