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A Moyste Fume Vpon A Fuming Dish


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

A moyste fume vpon a fuming dish. chapter.xlvi. TAk e a peece of your Pomeamber as bigge as a hazel Nutt, bruse it, put it into you fumeing disshe, with sweete water, put therunto a few bay leues, as much of dried Hasell leaues, a lyttle rosemary, and set it ouer the fyre, vpon a Cubbard: or els in the stede of the Pomeaber, put .ii. or .iii. of ye cakes before written broken smal, & .ix. or .x. whole Cloues, and if you wyl haue it excellet sweete, then put .i. or .ii. graynes of Musk, and let the leaues & them stand ouer that fyre together, as before is sayde.

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