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Browet Salmenee


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 salmenee. Vinegar, galingale, cinnamon, powder of cloves of gillyflowers in great abundance; soft eggs, and sugar in great abundance to cut the strength of the spice; thick with the spice of ginger; color, black or green.

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