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Vij - Soupes Of Salomere


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"

vij - Soupes of Salomere. Take boylid Porke, and hew yt an grynd it; then take cowe Mylke, and Eyroun y-swonge, and Safroun, and mynce Percely bladys, and caste ther-to, and let boyle alle y-fere; and dresse vppe-on a clothe, and kerue ther-of smal lechys, and do hem in a dysshe; then take almaunde mylke and flowre of Rys, and Sugre an Safroun, and boyle it alle y-fere; then caste thin (Note: Thine)sewe on thin (Note: Thine) lechys, and serue forth alle hote.

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