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To Mak furmente With porpas In Lent

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

To make furmente with porpas in lent tak clene whet and bet it in a mortoire and vane it clene and sethe it till it be on enbreston then tak blanched almondes and grind them in a mortoire and drawe ther of swet mylk with the brothe and boile it till it be tendur and colour it with saffron and leshe thy porpas and when it is sodene lay it in dishes and serue it furthe in dysshes.


Other versions of this recipe:

ffirmenty with porpeys (Two Fifteenth-Century Cookery-Books)

Furmente With Porpays (Forme of Cury)

Furmente with porpays (Fourme of Curye [Rylands MS 7])


Frumente with porpays (Fourme of Curye [Rylands MS 7])

Furmenty with purpaysse (Two Fifteenth-Century Cookery-Books)

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