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To Make Fine Blaunch Pouder For Rosted quinces


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To make fine Blaunch pouder for rosted Quinces. Chapter. xiii. TAke fyne Suger halfe a pound beaten in a whote Morter too fyne powder, of whyte Ginger pared halfe an ounce, of chosen Sinimon a quarter of an ounce beaten ready to fyne powder, mixt them well together, and yf you wyl haue it moste excellent cast two Spoonful of Rose or Damask water in the heatyng of the Suger.

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