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For Blanchyd Mortrews


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 blanchyd mortrews. Sethe hennes and porke, þat is fulle fresshe. Bray almondes unblanchyd and temper hom nesshe With clene brothe, and drawe hom þo. Alay þy flesshe smalle grounden to, And floure of ryce þou grynd also. Cast powder of gyngere and sugur þerinne, But loke þat hit be not to þyn, But stondand and saltid mesurlé And kepe þy dysshe mete for þo maystré.

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Other versions of this recipe:

Blanched mortrus (A Noble Boke off Cookry)

Blawnched Mortrovs (Thomas Awkbarow's Recipes (MS Harley 5401))

Whyte Mortrewys of Porke (Two Fifteenth-Century Cookery-Books)

Whyte Mortrewes (Two Fifteenth-Century Cookery-Books)

Mortrews Blank (Forme of Cury)

Mortrwes blank (Fourme of Curye [Rylands MS 7])




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