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Cxxx - Brewes In Lentyn


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"

Cxxx - Brewes in Lentyn. Take a fewe Fygys, and sethe hem and draw hem thorw a straynoure with Wyne; then putte ther-to a lytil Hony; then toste Brede, and Salte it; and so broune and rennyng as Brwes, serue hem in, and straw pouder Canelle y-now ther-on atte the dressoure, and serue it forth.

autodoc



Other versions of this recipe:

Brwes in lentyn (Two Fifteenth-Century Cookery-Books)




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