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

To mak furmente tak whet and pik it clene and put it in a mortair and bray it till it hull then wenowe it and wesshe it and put it unto the pot and boile it till it brest then sett it down and play it up with cow mylk till yt be enoughe alay it with yolks of eggs and kep it that it byrn not, colour it with saffron do ther to sugar and salt it and serue it.


Other versions of this recipe:

Furmente (Liber cure cocorum [Sloane MS 1986])

Frumenty (Le Menagier de Paris)

FRUMENTY (Le Menagier de Paris)

Frumenty (Le Viandier de Taillevent)


Maize dish (Frumenty) good and perfectly useful (Libro di cucina / Libro per cuoco)

Recipes with similar titles:

Furmentee (Ancient Cookery [Arundel 334])

Furmente (Recipes from John Crophill's Commonplace Book)

Furmenty (MS Douce 257)

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