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For To Mak A Somer Sewe

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

To mak a somer sewe tak almond mylk and temper it with freche brothe then tak yonge pork and sethe it and hewe it and grind it and temper it with the mylk and sett it on the fyere then tak flour of rise almond mylk saffron pouder guinger and cannelle and draw them throughe a strener and put it in the pot and stirr it for clodding to gedur then sett it on the fyere and cast ther to sugur and put in dyshes as many lesks as ye wille and strew it on a dishe and serue it.


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