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Caudel Ferree


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

Caudel ferree. Wine, amidon, seedless raisins put therein, sugar to cut down the strength of the wine.

autodoc



Recipes with similar titles:

xlvij cawdelle ferry (Two Fifteenth-Century Cookery-Books)

caudell ffery (Two Fifteenth-Century Cookery-Books)

cawdelle ferry (A Noble Boke off Cookry)

cawdell ferry (A Noble Boke off Cookry)

Cawdel Ferry (Forme of Cury)

xlj Caudel ferry (Fourme of Curye [Rylands MS 7])

Kaudel Ferry (Liber cure cocorum [Sloane MS 1986])

Caudell fery (Recipes from the Wagstaff Miscellany)




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