MC Logo

Xix - Pome Dorres


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"

xix - Pome dorres. Take Fylettys of Raw porke, and grynd hem wyl; do Salt and pouder Pepir ther-to; than take the Whyte of the Eyroun andthrow ther-to, and make hem so hard that they mow ben Rosted on a Spete; make hem round as an Appil: make fyre with-owte smoke; then take Almaunde mylke, and y-bontyd (Note: Bolted, sifted) flour, do hem to-gederys; take Sugre, and putte in thin (Note: Thine) bature; then dore hem with sum grene thing, percely or 3olkys of Eyroun, to-geder, that they ben grene; and be wyl war that they ben nowt Browne; and sum men boyle hem in freysshe broth or they ben spetid; and whan they ben so boylid, then they must ben sette an kelid, and than Spete hem, and dore hem with 3olkys of Eyroun y-mengyd with the Ius of haselle leuys.

autodoc



Other versions of this recipe:

For powme dorrys (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE POMME DORRYLE AND OþER þNGES (Forme of Cury)

For to make pomme dorryes & othere thynges (Fourme of Curye [Rylands MS 7])

FOR TO MAKE POMMEDORRY (Forme of Cury)

Pomes (A Noble Boke off Cookry)




Home : Recipes : Menus : Search : Books : FAQ : Contact