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Lesshe Penon


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

To mak lesshe penon take almond mylk and temper it with whit wyne and water then cut parsly and onyons and put ther to saffron and hole pepper hole clowes or chopped and boile it and salt it and serue it.

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