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Ffraunt Hemelle


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

To mak fraunt hemele tak and swinge eggs and cow creme togedure put it to grated bred pepper guinger clowes and saffron then mynce swet flesshe and fill the bage ther with and sow it and boile it welle and rost it on a gredirn and serue it.

autodoc



Other versions of this recipe:

For fraunche mele (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE AFRONCHEMOYLE (Forme of Cury)

Frawnchemyle (Two Fifteenth-Century Cookery-Books)




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