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Xli - Raynolle3


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"

xli - Raynolle3. Nym sode Porke and chese, and sethe y-fere, and caste ther-to gode pouder Pepir, Canelle, Gyngere, Clowes, Mace3, an close thin comade in dow, and frye it in freysshe grece ry3t wel; an thanne serue it forth.

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