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Buknard


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

To mak Buknard tak almond mylk and colour it with saffron and fers it with pouder then tak lard of pork well sodene and hewe it small and put them to the mylk and alay it with flour or with amydon and boile it well and florishe it withe pouder and colour it with sanders and serue it.

autodoc



Other versions of this recipe:

Auter maner buknade (Two Fifteenth-Century Cookery-Books)

Bucnade (Liber cure cocorum [Sloane MS 1986])

Bukenade (Two Fifteenth-Century Cookery-Books)

Bukkenade (Forme of Cury)

Buknade (Fourme of Curye [Rylands MS 7])

Buknade (Thomas Awkbarow's Recipes (MS Harley 5401))

Buknade (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE A BUKKENADE (Forme of Cury)

To mak Buknad (A Noble Boke off Cookry)

Vele, kede, or henne in Bokenade (Two Fifteenth-Century Cookery-Books)




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