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For A Froyse


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 a froyse. Sethe porke or vele and hew hit smalle, Take swongen egges and hew with alle. Frye hom in buttur in panne sone And styr hit wele, þen hase þou done. With trow3tes on þe same aray, Wele soþun and hakked, tesyd in fay, And frye hom in buttur, as I þe kenne, To serve on fysshe day before gode men.

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Other versions of this recipe:

Froyse (Two Fifteenth-Century Cookery-Books)

Fruays (Thomas Awkbarow's Recipes (MS Harley 5401))

Froyse out of Lentyn (Two Fifteenth-Century Cookery-Books)

To make a Frose (Thomas Awkbarow's Recipes (MS Harley 5401))

To make a Froyse (Thomas Awkbarow's Recipes (MS Harley 5401))

FOR TO MAKE A FROYS (Forme of Cury)


Recipes with similar titles:

Froys (MS Douce 257)




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