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Xlij - Froyse In Lentynne


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"

xlij - Froyse in lentynne. Take Fygis and Roysonys, and grynde hem in a mortere, and draw vppe with kreme of Almaundys; than take Rys thorw a clothe; than take the Luce, an the Perche, and the Schrympe, and sethe hem, and do a-way the bonys, and the hedys, and grynde hem in an Mortere, and draw hym vppe with the creme of the Almaundys; then take Rys, and do hem on a potte ouer the fyre, Whan they ben clene, with a lytil Watere, late hem sethe til they ben drye, and that they schorge; than take and hew on a borde, and do ther-to; then take Sugre, and Safroun a goode quantyte, and gode pouder, and caste ther-to, and boyle it y-fere, and frye it in oyle, and make ther-of a Froyse, and serue forth [correction; sic = f].

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