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Breteyn In Lent


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

To mak Breteyne in Lent tak braun that is mad in lent put ther to poudur of pepper pouder of clowes and cannelle a good dele of sanders then tak blanched almondes diced in a parte of wyne and a part of vinygar and put it to gedur in a pot and when it is boiled put it into another vesselle and when it is cold leshe it and serue it as ye did braun ryalle.

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