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.lxxxiij. creme Of almaundes.


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

.lxxxiij. Creme of almaundes. Tak almaundes blaunched, grynd hem & drawe hem up thycke, set hem over the fyre & boyle hem set jem a doun & spryng hem with vyneger, cast hem a brode uppon a cloth & cast uppon hem sugur, whan hit is colde gader hit to gider & leshe hit in disches & serve it forth.

Original manuscript image: f43v / f44r

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Other versions of this recipe:

Creme Of Almaundes (Forme of Cury)

Creme of Almonds (Thomas Awkbarow's Recipes (MS Harley 5401))

Creme of Almonds (A Noble Boke off Cookry)

To make Creme of Almoundes (Gentyll manly Cokere (MS Pepys 1047))


Recipes with similar titles:

Creme of almondys (Recipes from the Wagstaff Miscellany)




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