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Viaunde D'espyne


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

Viaunde d'Espyne. Almond milk, rice flour, capon meat, ground pistachios in part planted thereon; powder of cloves put therein, so give it a good flavor of the ground pistachios; color, yellow.

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