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To Mak buttered worts

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

To mak buttered wortes tak good erbes and pik them and wesche them and shred them and boile them in watur put ther to clarified buttur a good quantite and when they be boiled salt them and let none otemele cum ther in then cutt whit bred thyn in dysshes and pour on the wort.


Other versions of this recipe:

Buttered Wortes (Two Fifteenth-Century Cookery-Books)

To make buttyrd Wortys (Gentyll manly Cokere (MS Pepys 1047))

Recipes with similar titles:

Butturd Wortys (Recipes from the Wagstaff Miscellany)

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