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Blanched Mortrus


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

To mak blanched mortrus tak and sethe hennes and freche pork to gedur then bray unblanched almondes and temper them with clene brothe and alay the fleshe small ground ther to put ther to flour of rise and do all to gedur and cast in pouder of guingere and sugur and luk it be not thyn salt it and serue it.

autodoc



Other versions of this recipe:

For blanchyd mortrews (Liber cure cocorum [Sloane MS 1986])

Blawnched Mortrovs (Thomas Awkbarow's Recipes (MS Harley 5401))

Whyte Mortrewys of Porke (Two Fifteenth-Century Cookery-Books)

Whyte Mortrewes (Two Fifteenth-Century Cookery-Books)

Mortrews Blank (Forme of Cury)

Mortrwes blank (Fourme of Curye [Rylands MS 7])




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