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.lxlj. Tostee.


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

.lxlj. Tostee. Tak wyne & hony & founde hit to gyder & skyme it clene, and seeth it long, do ther to poudour of ginger, peper & salt, tost bred & lay the sewe ther to, kerve pecys of ginger, & flour it ther with and messe hit forth.

Original manuscript image: f46r / f46v

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Other versions of this recipe:

Tostee (Forme of Cury)


Recipes with similar titles:

xv doucete3 (Two Fifteenth-Century Cookery-Books)




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