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Hastolettes On fisshe Days


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

To mak hastolettes on fisshe dais tak figges quartered and raissins dates and almondes [word illegible] then rost them on an irne broche and endore them withe yolks of egges and serue them.

autodoc



Other versions of this recipe:

Hasteletes on fysshe day (Liber cure cocorum [Sloane MS 1986])

HASTLETES OF FRUYT (Forme of Cury)




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