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Blank De Sirre


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

To mak blank de fire tak ryse and wesshe it and grind it small and temper it up with almond mylk and boile it then tak the braun of capon or henne and hew it small and grind it with myed bred and sesson it with sugur and florishe it with almondes and serue it.

autodoc



Other versions of this recipe:

Blank Dessorre (Forme of Cury)

Blank dessoree (Fourme of Curye [Rylands MS 7])

Blaunde sorre (Two Fifteenth-Century Cookery-Books)

Blawnk de Surre (Thomas Awkbarow's Recipes (MS Harley 5401))

Blonk desore (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE BLANK DESNE (Forme of Cury)

For to make blank desyre (Fourme of Curye [Rylands MS 7])

Blaundysorye (Two Fifteenth-Century Cookery-Books)

To mak bland sorre (A Noble Boke off Cookry)

FOR TO MAKE BLANK DE SUR (Forme of Cury)

FOR TO MAKE THE BLANK SURRY (Forme of Cury)

Blandissorye (Two Fifteenth-Century Cookery-Books)

For To Make Blank De Syry (Forme of Cury)


Recipes with similar titles:

Blank de surry (MS Douce 257)

Blank de syry (MS Douce 257)




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