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For Gruel Of Fors

This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

For gruel of fors. Fyrst take porke, wele þou hit sethe With otene grotes, þat ben so smethe. Whenne hit begynnes wele to alye, þou save of þe þynnest brothe þer by To streyne þy gruel, alle and summe. But furst take oute þy porke þou mun And hak hit smal and grynde hit clene. Cast hit to þo gruel þat streyned bene, Colour hit with safroune and sethe hit wele. For gruel of force serve hom at mele.


Other versions of this recipe:

For To Make Grewel Forced (Forme of Cury)

For to make grewel eforced (Fourme of Curye [Rylands MS 7])

Growelle fforce (Two Fifteenth-Century Cookery-Books)

Gruell Forsyd (Thomas Awkbarow's Recipes (MS Harley 5401))

Gruelle enforced (A Noble Boke off Cookry)

To make grewell of forse (Gentyll manly Cokere (MS Pepys 1047))

Gruelle a-forsydde (Two Fifteenth-Century Cookery-Books)

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