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Viande De Cipur


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

Viande de Cipur. Take braunne of capons or hennes þou shalle. Parboyle and drye hit with alle. Hew hom smalle, bray in mortere, As smalle as bred, þat myed were. Take good almonde mylke anone And lye hit up with amydone Or with floure of ryse, þou may. Coloure hit with safron, I þe say. Boyle hit after yche adele, Charge hit with flesshe brayed wele. Seson hit with sugur and þen þy dysshe With almondes set þou schalle florysshe.

autodoc



Recipes with similar titles:

viande cipre (A Noble Boke off Cookry)

Viaunde de Cypre (MS Royal 12.C.xii)

Viaunde de Cipre (Recipes from John Crophill's Commonplace Book)

Viaunde de Cipre (Recipes from John Crophill's Commonplace Book)




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