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Cxx - Whyte Mortrewys Of porke

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"

Cxx - Whyte Mortrewys of Porke. Take lene Porke, and boyle it; blaunche Almandys, and grynd hem, and temper vppe with the brothe of the porke, and lye hem vppe with the Flowre of Rys, an lete boyle to-gederys, but loke that the porke be smal grounde y-now; caste ther-to Myncyd Almaundys y-fryid in freysshe grece; then sesyn hem vppe alle flatte in a dysshe; throw ther-to Sugre y-now and Salt; and atte the dressoure, strawe ther-on pouder Gyngere y-mellyd with Almaundys.


Other versions of this recipe:

For blanchyd mortrews (Liber cure cocorum [Sloane MS 1986])

Blanched mortrus (A Noble Boke off Cookry)

Blawnched Mortrovs (Thomas Awkbarow's Recipes (MS Harley 5401))

Whyte Mortrewes (Two Fifteenth-Century Cookery-Books)

Mortrews Blank (Forme of Cury)

Mortrwes blank (Fourme of Curye [Rylands MS 7])

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