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gelee


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

Gelee. Fish cooked in wine an in water, and saffron, powdered ginger, cinnamon, galingale; and put in a clean, covered vessel; color, white.

autodoc



Recipes with similar titles:

gely (Two Fifteenth-Century Cookery-Books)

LV - FOR TO MAKE A GELY (Forme of Cury)

To make jelly (Ouverture de Cuisine)

In July (Le Menagier de Paris)

A Gelle (Recipes from John Crophill's Commonplace Book)

Gely (MS Douce 257)




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