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To Make A Frose

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 Frose. Recipe pork & seth it, & when it is half sothen chop it small, & take egges & swyng þam; þan put þat pork with þe egges & fry þam in fayre grece. And if it be Fyshday. Recipe trutys or barbels or molets with such egges swung & fayr buttyr; fry þam & serof.


Other versions of this recipe:

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

Froyse (Two Fifteenth-Century Cookery-Books)

Fruays (Thomas Awkbarow's Recipes (MS Harley 5401))

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

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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