MC Logo

For The fruit


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

For the fruit. Stewed great quince.
Marzipan.
Sugared oranges or cinnamon.
Apple or other pies.
Chestnuts.
Roasted pears.
Biscuit bread.
Stewed prunes.
Rosquille.
Marmalade.
Raw apples.
Anise.
Prune tarts.
Samblette.
Boignolle.
Nuts or hazelnuts.
Sugared almonds.
Butter & cheese.

Take the fruits that are in season: if you want other good things, see the end of the book.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact