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Dowcetts


This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

Dowcetts. Take past and make lityll cofyns lesse then sawsers and set them yn the oven and hardyn hem and take mary of a nox cow and goode almoundes mylk and stere them well to gethur with sugur And powder of ginger And synamome and salt and put in the Cofyns and set them yn þe oven to bake and serue hit furth all with white colours.

autodoc



Other versions of this recipe:

For white douchet (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Doucete3 (Two Fifteenth-Century Cookery-Books)

Doucettes a-forcyd (Two Fifteenth-Century Cookery-Books)

Doucettes (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

how tostes (A Book of Cookrye)




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