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Gruell Forsyd


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

Gruell Forsyd. Recipe pork & seth it, & when it begyns to aly take oute part of þat broth & take out pork, & stren þe broth; þen put in otemele small, or else paynmain; þan colour it with saferon, & serof it forth.

autodoc



Other versions of this recipe:

For gruel of fors (Liber cure cocorum [Sloane MS 1986])

For To Make Grewel Forced (Forme of Cury)

For to make grewel eforced (Fourme of Curye [Rylands MS 7])

Growelle fforce (Two Fifteenth-Century Cookery-Books)

Gruelle enforced (A Noble Boke off Cookry)

To make grewell of forse (Gentyll manly Cokere (MS Pepys 1047))

Gruelle a-forsydde (Two Fifteenth-Century Cookery-Books)




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