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.lxxxvij. fygey.


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

.lxxxvij. Fygey. Tak almaundes blaunched, grynd hem & drawe hem up with watur & wyne, quarter fygus hole raysouns, cast therto poudour ginger, and honey claryfied seeth it & salt it & serve it forth.

Original manuscript image: f44v / f45r

autodoc



Other versions of this recipe:

A figge (A Noble Boke off Cookry)

Fygeye (Two Fifteenth-Century Cookery-Books)

ffygey (Two Fifteenth-Century Cookery-Books)

Figee (Two Fifteenth-Century Cookery-Books)

Fygey (Forme of Cury)

FOR TO MAKE FYGEY (Forme of Cury)


Recipes with similar titles:

Fygey (MS Douce 257)




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