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To Mak prymerolle



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

To mak prymerolle in pasthe tak blanched almondes and flour of prymerose grind it and temper it with swet wyne and good brothe drawinge into the thik mylk put it into a pot with sugur salt and saffron that it haue colour lik prymerolle and boile it that it be stondinge and alay it with flour of rise and serue it as a standinge potage and strawe ther on flour of prymerolle aboue and ye may diaper it with rape rialle in dressinge of some other sewe.

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Other versions of this recipe:

Prymerose (Two Fifteenth-Century Cookery-Books)

Prymerose (Two Fifteenth-Century Cookery-Books)



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