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.lxxxviij. Pochee.


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

.lxxxviij. Pochee. Tak ayroun & breke hem in scaldyng hote water, & whanne they ben soden ynowgh, take hem up, & tak yolkes of ayroun & rawe mylke & swyng hem to gyder, & do therto poudour ginger, safroun & salt, set it over the fyre & lat it not boyle, take the ayroun y sode & cast the sewe onoward, & cet.

Original manuscript image: f45r / f45v

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Other versions of this recipe:

Eyron en poche (Two Fifteenth-Century Cookery-Books)

Poached eggs with "cumin sauce" (Wel ende edelike spijse)

Pochee (Forme of Cury)

FOR TO MAKE A PENCHE OF EGGES (Forme of Cury)


Recipes with similar titles:

Pochee (Recipes from John Crophill's Commonplace Book)




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