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.vij. Chebolace.


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

.vij. Chebolace. Take oynouns & erbes & hewe hem smale & do therto, & aray it as thou dost caboches, if hit be in fische day: make on the same maner with water & oyle, & if hit be not in lent alye hit with yolkes of ayroun and dresse hit forth and cast ther to poudour douce.

Original manuscript image: f14r

autodoc



Other versions of this recipe:

ERBOLATES (Forme of Cury)

Erbolate (Fourme of Curye [Rylands MS 7])

ERBOWLE (Forme of Cury)

Erboule (Fourme of Curye [Rylands MS 7])

Hebolace (Forme of Cury)

Herbe-blade (Two Fifteenth-Century Cookery-Books)

Arbolettys (Two Fifteenth-Century Cookery-Books)

Herbelade (Two Fifteenth-Century Cookery-Books)

Herbetella (Libro di cucina / Libro per cuoco)




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