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To Make A Balowbroth


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

To make a Balowbroth. Recipe pikes & splate þam on brede, or els if þu have; stokfysh, if þu list, þu may smyte þam in gobyts; & seth þam, half in wyne & half in water; þan tak vp þe fysh & kepe it warme, & draw þe broth throgh a cloth, & do þerto powder of gynger & of galingay, pepyur, cannell; þan lat þe broth boyle & do þerin þe fysh, & serof.

autodoc



Other versions of this recipe:

BALLOC BROTH (Forme of Cury)

Balloc broth (Fourme of Curye [Rylands MS 7])

Ballok broth (Two Fifteenth-Century Cookery-Books)

Balloke Brothe (Two Fifteenth-Century Cookery-Books)

For To Make A Balourgly Broth (Forme of Cury)

Pik and eles in ballok brothe (A Noble Boke off Cookry)




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