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Browet D'alemaigne


This is an excerpt from MS Royal 12.C.xii
(England/France, 1340 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Browet d'Alemaigne. Take almond milk, sifted cloves of gillyflowers, cubebs, fried onions; and it must be hot with cloves and cubebs; color, yellow.

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