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Cxj - Tannye

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cxj - Tannye. Take almaunde Mylke, and Sugre, an powdere Gyngere, and of Galyngale, and of Canelle, and Rede Wyne, and boyle y-fere: and that is gode tannye.


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