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Cxlix - A Potage


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"

Cxlix - A Potage. Take an sethe a fewe eyron in red Wyne; than take and draw hem thorw a straynoure with a gode mylke of Almaundys; then caste ther-to Roysonys of Coraunce, Dates y-taylid, grete Roysonys, Pynes, pouder Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, and Salt; than bynde hym vppe flat with a lytyl flowre of Rys, and let hem ben Red with Saunderys, and serue hym in flatte; and 3if thou wolt, in fleyssh tyme caste vele y-choppid ther-on, not to smale.

autodoc



Other versions of this recipe:

Pottage in good fashion (Libre del Coch)

POTTAGE WHICH IS CALLED BOILED SAUCE (Libre del Coch)




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