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Blanche Bruet

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

To mak blanche Bruet tak hennes and pork half rostid then chop them in peces and put them in a pot do ther to almond mylk and alay it up with flour of ryse or with whet floure and put ther to brothe or wyne hole clowes maces and sesson it with venygar pouder and sugur that is strawed with alkened and serue it.


Other versions of this recipe:

White Bruet (Du fait de cuisine)

White Bruet (Du fait de cuisine)

Recipes with similar titles:

Blaunch Bruet (Recipes from the Wagstaff Miscellany)

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