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Viande De Cipre


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

To mak viand de cipre, tak the braun of capon or of henne parboille it and dry it then hew it smalle in a mortair and putt ther to almond mylk and lay it up with amydon or with flour of rise coloure it with saffron and boille it and chargant it with the braed braun and sesson it with sugur and florishe it with almondes and serue it.

autodoc



Other versions of this recipe:

VYAUNDE CYPRE (Forme of Cury)

Vyaunde cypre (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

Viande de Cipur (Liber cure cocorum [Sloane MS 1986])

Viaunde de Cypre (MS Royal 12.C.xii)

Viaunde de Cipre (Recipes from John Crophill's Commonplace Book)

Viaunde de Cipre (Recipes from John Crophill's Commonplace Book)




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