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Xl - Puddyng Of purpaysse


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"

xl - Puddyng of purpaysse. Take the Blode of hym, and the grece of hym self, and Ote-mele, and Salt, and Pepir, and Gyngere, and melle these to-gederys wel, and than putte this in the Gutte of the purpays, and than lat it sethe esyli, and not hard, a good whylys; and than take hym vppe, and broyle hym a lytil, and than serue forth [correction; sic = f].

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