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This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Fruays. Recipe þe cromys of whyte brede & swete aplys & зolkes of egges, & bray þam wele, & temper it with wyne; & make it to sethe, & when it is thyk do þerto gode spyces: gynger & galingay & cannell & clows; & serof it forth.


Other versions of this recipe:

For a froyse (Liber cure cocorum [Sloane MS 1986])

Froyse (Two Fifteenth-Century Cookery-Books)

Froyse out of Lentyn (Two Fifteenth-Century Cookery-Books)

To make a Frose (Thomas Awkbarow's Recipes (MS Harley 5401))

To make a Froyse (Thomas Awkbarow's Recipes (MS Harley 5401))

FOR TO MAKE A FROYS (Forme of Cury)

Recipes with similar titles:

Froys (MS Douce 257)

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