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ffessand Or pertuche

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

To boile fessand or pertuche tak good brothe put ther in your ffessand or pertouche and put ther to ale flour pepper canelle guinger and saffron and boile it well and salt it and serue it furthe with pouder douce.


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