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Lessingis On fische Dais


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak lessenges on fische dais tak almondes and grind them and mak a thik mylk with faire water and alay it upe with lossinges and cast ther to sugur saffron and salt and mese it furthe and florisshed with colliander comfet and serue it.

autodoc



Other versions of this recipe:

LOSEYNS IN FYSSH DAY (Forme of Cury)

Losyns in fysch day (Fourme of Curye [Rylands MS 7])

Lozenges in Lent or outside [Lent] (Wel ende edelike spijse)

To mak lossenges fried in lent (A Noble Boke off Cookry)




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