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To Mak Lossenges Fried 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 lossenges fried in lent make a paiste of pured flour knodden with faire water sugur saffron and salt then mak a thyn foile in lossengis the bred of your hond or lese and fry them in oile and serue them iij or iiij in a dysshe.

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Other versions of this recipe:

Lessingis on fische dais (A Noble Boke off Cookry)

LOSEYNS IN FYSSH DAY (Forme of Cury)

Losyns in fysch day (Fourme of Curye [Rylands MS 7])

Lozenges in Lent or outside [Lent] (Wel ende edelike spijse)




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