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A figge


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

To mak a figge tak figges and boile them in wyne then bray them in a mortair put ther to bred and boile it with wyne cast ther to clowes maces guinger pynes and hole, raissins and florisshe it withe pongarnettes and serue it.

autodoc



Other versions of this recipe:

Fygeye (Two Fifteenth-Century Cookery-Books)

ffygey (Two Fifteenth-Century Cookery-Books)

Figee (Two Fifteenth-Century Cookery-Books)

Fygey (Forme of Cury)

Fygey (Fourme of Curye [Rylands MS 7])

FOR TO MAKE FYGEY (Forme of Cury)




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