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Blawnk De Surre


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

Blawnk de Surre. Recipe egg зolkes soden hard, & comyn, saferon, & flour of ryce or wastell brede, & grind it in a morter & temper it vp with þe mylk of a cow, & make it to boyl; & do þerto whyte of þe eggs, & cut þam small, & take faet chese & cut it þerto, & when it hath boyld serof.

autodoc



Other versions of this recipe:

Blank de sirre (A Noble Boke off Cookry)

Blank Dessorre (Forme of Cury)

Blank dessoree (Fourme of Curye [Rylands MS 7])

Blaunde sorre (Two Fifteenth-Century Cookery-Books)

Blonk desore (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE BLANK DESNE (Forme of Cury)

For to make blank desyre (Fourme of Curye [Rylands MS 7])

Blaundysorye (Two Fifteenth-Century Cookery-Books)

To mak bland sorre (A Noble Boke off Cookry)

FOR TO MAKE BLANK DE SUR (Forme of Cury)

FOR TO MAKE THE BLANK SURRY (Forme of Cury)

Blandissorye (Two Fifteenth-Century Cookery-Books)

For To Make Blank De Syry (Forme of Cury)


Recipes with similar titles:

Blank de surry (MS Douce 257)

Blank de syry (MS Douce 257)




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