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For Fraunche mele


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 fraunche mele. Take swongene eyrene in bassyne clene, And kreme of mylke þat is so schene, And myyd bred, þou put þer to, And powder of peper er þou more do. Coloure hit with safrone in hast, And kremelyd sewet of schepe on last, And fylle þy bagge þat is so gode, And sew hit fast, Syr, for þo rode. Whenne hit is soþun, þou schalt hit leche, And broyle hyt on gredel, as I þe teche.

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Other versions of this recipe:

Ffraunt hemelle (A Noble Boke off Cookry)

FOR TO MAKE AFRONCHEMOYLE (Forme of Cury)

Frawnchemyle (Two Fifteenth-Century Cookery-Books)




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