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This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To make a tarte of borage floures. Take borage floures and perboyle them tender, then strayne them wyth the yolckes of three or foure egges, and swete curdes, or els take three or foure apples, and perboyle wythal and strayne them with swete butter and a lyttle mace and so bake it.

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