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To Mak comyne


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

To mak comyne set almond mylk on the fyer then tak amydon and stepe it and drawe it and put ther to pouder of comyne and boile it and stirr it well put ther to sugur or hony and colour it with saffron and salt it and let it be rynyinge, and ye will have it standing tak raw yolks of eggs well betene and put it in the pot at the setting downe then leshe it in dyshes and cast on a drige mad with hard yolks of eggs sugur mynced ginger clowes maces and serue it.

autodoc



Other versions of this recipe:

For comyne sewe (Liber cure cocorum [Sloane MS 1986])

CHICKEN COMINY (Le Menagier de Paris)

Chicken cumin dish (Le Viandier de Taillevent)

For cominée of hens (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

FOR TO MAKE COMYN (Forme of Cury)


Recipes with similar titles:

Comyn (MS Douce 257)




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