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furmente


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

Furmente. Take wete, and pyke hit fayre and clene And do hit in a morter shene. Bray hit a lytelle, with water hit spryng Tyl hit hulle, with-oute lesyng. Þen wyndo hit wele, nede þou mot. Wasshe hit fayre, put hit in pot. Boyle hit tylle hit brest, þen Let hit doun, as I þe kenne. Take know mylke, and play hit up To hit be thykkerede to sup. Lye hit up with 3olkes of eyren, And kepe hit wele, lest hit berne. Coloure hit with safron and salt hit wele, And servyd hit forthe, Syr, at þe mele. With sugur candy, þou may hit dowce, If hit be served in grete lordys howce. Take black sugur for mener menne. Be ware þer with, for hit wylle brenne.

autodoc



Other versions of this recipe:

Frumenty (Le Menagier de Paris)

FRUMENTY (Le Menagier de Paris)

Frumenty (Le Viandier de Taillevent)

Furmente (A Noble Boke off Cookry)

FOR TO MAKE FURMENTY (Forme of Cury)

Maize dish (Frumenty) good and perfectly useful (Libro di cucina / Libro per cuoco)


Recipes with similar titles:

Furmentee (Ancient Cookery [Arundel 334])

Furmente (Recipes from John Crophill's Commonplace Book)

Furmenty (MS Douce 257)




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