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.lxliij. Erboule.


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

.lxliij. Erboule. Tak bolas & scald hem with wyne & drawe hem with a straynour, do hem in a pot, claryfye hony & do therto with poudour fort & flour of rys, salt it & florysche it with white aneys & serve forth.

Original manuscript image: f47r

autodoc



Other versions of this recipe:

ERBOLATES (Forme of Cury)

Erbolate (Fourme of Curye [Rylands MS 7])

ERBOWLE (Forme of Cury)

Hebolace (Forme of Cury)

Chebolace (Fourme of Curye [Rylands MS 7])

Herbe-blade (Two Fifteenth-Century Cookery-Books)

Arbolettys (Two Fifteenth-Century Cookery-Books)

Herbelade (Two Fifteenth-Century Cookery-Books)

Herbetella (Libro di cucina / Libro per cuoco)




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