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.lxlij. Gynggaudy.


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

.lxlij. Gynggaudy. Tak the ponche & the lyver of haddok, codlyng, and hake & of other fysche, perboyle hem, tak hem up and dyce hem smal, tak of the self broth & wyne & make a layour of brede, of ga lentyne with gode poudours and salt, cast that fysche therinne & boyle hit & do therto amydoun & colour hit grene & serve forth.

Original manuscript image: f46v / f47r

autodoc



Other versions of this recipe:

Gyngautrey (Two Fifteenth-Century Cookery-Books)

Gyngawdry (Forme of Cury)




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