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Chewettes Ryalle


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

To mak chewettes rialle cutt mary in small peces and couche it in smale coffins with smale birdes parboiled or rabettes and dates put ther to sugur salt vergious and saffron and luk it stond welle by mary put ther to pouder of guinger and other good pouders then close them bak them and serue them

autodoc





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