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.lxl. Makrows.


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

.lxl. Makrows. Tak and make a thynne foyle of dowh & kerve it on pecys and cast hym on boylyng water & seeth it wel, take chese & grate hit & butter most cast bynethen & a bove as loseyns and serve hit forth.

Original manuscript image: f46r

autodoc



Other versions of this recipe:

Macrows (Forme of Cury)

To make macaroni (Ouverture de Cuisine)




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