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Galentyne


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

Galentyne. Take crust of brede and grynde hit smalle, Take powder of galingale and temper with alle Powder of gyngere and salt also. Temper hit with venegur er þou more do, Draw3e hit þurughe a streynour þenne, And messe hit forthe before gode menne.

autodoc



Other versions of this recipe:

GALYNTYNE (Forme of Cury)

Galentyne (Fourme of Curye [Rylands MS 7])

Sauce galentyne (A Noble Boke off Cookry)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

To make gallentyne (Gentyll manly Cokere (MS Pepys 1047))

Lamprey in galantine (Le Viandier de Taillevent)


Recipes with similar titles:

To make galantyne (Ancient Cookery [Arundel 334])




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