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Pommes Moiled


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

To mak pomes molid tak rise and bray them and boile them with almond mylk then tak almondes and shere them fmall and put them there to and cast in sugur pouder of guingere canelle pepper and saffron and serue it.

autodoc



Other versions of this recipe:

FOR TO MAKE POMMYS MORLES (Forme of Cury)

Pomesmoille (Two Fifteenth-Century Cookery-Books)




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