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Buknade


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

Buknade. Recipe blawnched almondes & grind þam, & draw þam throgh a streneзour with gode fresh broth & wyne. And þan take vele, kyd, henne, pike, & perboile hym in fresh broth, & cast þerto clows, maces, & gode erbis, & let it boyle enogh, & cast þerto a lityl sugur, gynger, & salt, & serof it forth.

autodoc



Other versions of this recipe:

Auter maner buknade (Two Fifteenth-Century Cookery-Books)

Bucnade (Liber cure cocorum [Sloane MS 1986])

Bukenade (Two Fifteenth-Century Cookery-Books)

Bukkenade (Forme of Cury)

Buknade (Fourme of Curye [Rylands MS 7])

Buknade (Two Fifteenth-Century Cookery-Books)

Buknard (A Noble Boke off Cookry)

FOR TO MAKE A BUKKENADE (Forme of Cury)

To mak Buknad (A Noble Boke off Cookry)

Vele, kede, or henne in Bokenade (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

XLV - FOR TO MAKE BUKKENADE (Forme of Cury)

Bukkenade (MS Douce 257)

Bukkenade (MS Douce 257)




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