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Blanche Braun


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

To mak blanche braun tak and mak a stif mylk of almondes and dice the braun smalle and put yt in a pot put ther to sugur and salt and boile them tyll they be enoughe and let it be douced then put it in a basyn and let it stond till yt be cold then leshe it but lett it not be thyn and lay a leshe or twain in a disshe and serue it.

autodoc



Other versions of this recipe:

Blaunche brawne (Two Fifteenth-Century Cookery-Books)

Blaunche Brawen (Two Fifteenth-Century Cookery-Books)




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