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Xlvj - Longe Fretoure


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"

xlvj - Longe Fretoure. Take Milke, an make fayre croddes ther-of, in the maner of a chese al tendyr; than take owt the whey as clene as thou may, and putte it on a bolle; than take 3olkys of Eyroun and Ale, and menge floure, and cast ther-to, a gode quantyte, and draw it thorw a straynoure in-to a fayre vesselle; than take a panne with fayre grece, and hete it on the fyre, but lat it nowt boyle, and than ley thin creme a-brode; than take a knyff, and kytte a quantyte ther-of fro the borde in-to the panne, and efte a-nother, and let it frye; and whan it is brownne, take it vppe in-to a fayre dyssche, and caste Sugre y-now ther-on, and serue forth.

autodoc



Other versions of this recipe:

long ffritturs (A Noble Boke off Cookry)

Longe Frutours (Two Fifteenth-Century Cookery-Books)




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