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frumenty


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Frumenty, venison, pears and nuts. Note that for the frumenty you will need three hundred eggs.

autodoc



Other versions of this recipe:

Furmente (Liber cure cocorum [Sloane MS 1986])

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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