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Moree


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

Moree. rice flour or amidon, whichever can be found; that the color of sandalwood will be had, grind well in a mortar; and then it must be tempered in almond milk and well strained. And then put powdered cinnamon and of galingale. If it is a fish day, put in pears or chestnuts or salmon, or luce or perch; if a meat day, put in veal or goat, if you would have a good and royal meat.

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Recipes with similar titles:

lxxj murrey (Two Fifteenth-Century Cookery-Books)

Murre (Ancient Cookery [Arundel 334])

Morree (Forme of Cury)

XXXVII - FOR TO MAKE MURREY (Forme of Cury)

XXVI - For To Make Morrey (Forme of Cury)

xxxviij Morree (Fourme of Curye [Rylands MS 7])

Murrey (MS Douce 257)

Morrey (MS Douce 257)




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