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Pomes


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

To mak pomes tak and grind raw pork and temper them with swonge egges caft ther to good poudurs and [quere, rolle omitted?] it in a balle and lay it in boillinge water to hardyn then tak it up and endore it with yolks of eggs and ye may make it grene or red with juce of erbes and serue it

autodoc



Other versions of this recipe:

For powme dorrys (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE POMME DORRYLE AND OþER þNGES (Forme of Cury)

For to make pomme dorryes & othere thynges (Fourme of Curye [Rylands MS 7])

Pome dorres (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE POMMEDORRY (Forme of Cury)


Recipes with similar titles:

xlvj poumes (Two Fifteenth-Century Cookery-Books)




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