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Xxxvj - Pokerounce


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"

xxxvj - Pokerounce. Take Hony, and caste it in a potte tyl it wexe chargeaunt y-now; take and skeme it clene. Take Gyngere, Canel, and Galyngale, and caste ther-to; take whyte Brede, and kytte to trenchours, (Note: two trenchers, big slices) and toste ham; take thin paste whyle it is hot, and sprede it vppe- on thin trenchourys with a spone, and plante it with Pynes, and serue forth [correction; sic = f].

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