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.lxxxlx. Brewet Of Ayroun.


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

.lxxxlx. Brewet of ayroun. Tak ayroun, water, & buttur and seeth hem y fere with safroun & gobettes of chese, wryng ayroun thorow a straynour, whan the water hath soden a while: tak thenne the ayroun & swyng hem with verjous & cast therto & set it overe the fyre & lat it not boyle and serve hit forth.

Original manuscript image: f45v / f46r

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Other versions of this recipe:

Brewet Of Ayrenn (Forme of Cury)

Egges yn brewte (Gentyll manly Cokere (MS Pepys 1047))

FOR TO MAKE EYRYN IN BRUET (Forme of Cury)




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