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To Make Gallentyne

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

To make gallentyne. Take Crustys of white sowre brede and tost hit tyll hit be brown brynnyd and stepe hit in vynAgyre and draw hem throwgh A streynner with the same vynneAger set on the fyre And boyle hit well and cast ther yn sawnders pouder of gynger And synamom and a litell pepur And if hit be to terte put more sugar ther to And that will Amend hit.


Other versions of this recipe:

Galentyne (Liber cure cocorum [Sloane MS 1986])

GALYNTYNE (Forme of Cury)

Galentyne (Fourme of Curye [Rylands MS 7])

Sauce galentyne (A Noble Boke off Cookry)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

Lamprey in galantine (Le Viandier de Taillevent)

Recipes with similar titles:

To make galantyne (Ancient Cookery [Arundel 334])

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