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Xxvj - Frawnchemyle


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"

xxvj - Frawnchemyle. Nym Eyroun with the whyte, and gratid Brede, and chepis talow, Also grete as dyse; nym Pepir, Safroun, and grynd alle to-gederys, and do in the wombe of the chepe, that is, the mawe; and sethe hem wyl, and serue forth.

autodoc



Other versions of this recipe:

For fraunche mele (Liber cure cocorum [Sloane MS 1986])

Ffraunt hemelle (A Noble Boke off Cookry)

FOR TO MAKE AFRONCHEMOYLE (Forme of Cury)


Recipes with similar titles:

Fronchemoyle (MS Douce 257)




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