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pessen De almondes


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

To mak pessen de almonds tak whit pessen and wesshe them and sethe them till they hulle and when they be done cast they in to a pot and couer it and boile it and cast ther to almond mylk flour of ryse and salt it colour it with saffron and serve it.

autodoc



Other versions of this recipe:

Peson Of Almayne (Forme of Cury)

Pesoun of almayne (Fourme of Curye [Rylands MS 7])

Peys de almayne (Two Fifteenth-Century Cookery-Books)




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