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Dropt Razins

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

Dropt Razins. TAke the fayrest Razins of the Sunne, slit them on one side: lay them open, as round and as broad as you can. Then take of the aforesayd hearbes minst, and seasoned, and lay betwixt two Razins as many as you can close betwixt them. Take halfe a spoonefull of the foresayd stuffe, that you [<yon] fryed your Lemons with: fry them browne.


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