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Bucnade


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

Bucnade. Take almonde mylke as I con preche. Coloure hit with safron as I þe teche. Fors hit with poudur, þat is gode. Take larde of porke, wele soþyn, by þo rode. Hew hit in gobettes wele afyne. Loke þey ben smale and put hem inne. Lye hit with floure or amydone, Boyle hit wele and sett hit done. Florysshe hit with powdur, as I þe kenne, Þenne may hit be served, before gode men.

autodoc



Other versions of this recipe:

Auter maner buknade (Two Fifteenth-Century Cookery-Books)

Bukenade (Two Fifteenth-Century Cookery-Books)

Bukkenade (Forme of Cury)

Buknade (Fourme of Curye [Rylands MS 7])

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

Buknade (Two Fifteenth-Century Cookery-Books)

Buknard (A Noble Boke off Cookry)

FOR TO MAKE A BUKKENADE (Forme of Cury)

To mak Buknad (A Noble Boke off Cookry)

Vele, kede, or henne in Bokenade (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

XLV - FOR TO MAKE BUKKENADE (Forme of Cury)

Bukkenade (MS Douce 257)

Bukkenade (MS Douce 257)




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