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To Mak Buknad


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

To mak buknad tak vele smale and vele parboiled then gader up the flesh and fireyn the broth through a stren and put it in to the pot and sett it on the fyer and put ther to onyons mynced pouder of pepper powder of cloves and canelle and in the boiling put in the fleshe then tak raw yolkes in a bolle and cast ther to the het brothe and mele it well to gedere and in the setting downe put in the egg and stirr it to geder in the setting down and geve it a litill color of saffron and salt it and serue it.

autodoc



Other versions of this recipe:

Auter maner buknade (Two Fifteenth-Century Cookery-Books)

Bucnade (Liber cure cocorum [Sloane MS 1986])

Bukenade (Two Fifteenth-Century Cookery-Books)

Bukkenade (Forme of Cury)

Buknade (Fourme of Curye [Rylands MS 7])

Buknade (Thomas Awkbarow's Recipes (MS Harley 5401))

Buknade (Two Fifteenth-Century Cookery-Books)

Buknard (A Noble Boke off Cookry)

FOR TO MAKE A BUKKENADE (Forme of Cury)

Vele, kede, or henne in Bokenade (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

XLV - FOR TO MAKE BUKKENADE (Forme of Cury)

Bukkenade (MS Douce 257)

Bukkenade (MS Douce 257)




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