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Lvij - Froyse Out Of Lentyn

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"

lvij - Froyse out of Lentyn. Take Eyroun and draw the 3olkes and the whyte thorw a straynoure; than take fayre Bef or vele, and sethe it tyl it be y-now; than hew cold other hote, and melle to-gederys the eggys, the Bef, or vele, and caste ther-to Safroun, and Salt, and pouder of Pepir, and melle it to-gederys; than take a fayre Frying-panne, and sette it ouer the fyre, and caste ther-on fayre freysshe grece, and make it hot, and caste the stuf ther-on, and stere it wel in the panne tyl it come to-gederys wel; cast on the panne a dysshe and presse it to-gederys, and turne it onys, and thanne serue it forth.


Other versions of this recipe:

For a froyse (Liber cure cocorum [Sloane MS 1986])

Froyse (Two Fifteenth-Century Cookery-Books)

Fruays (Thomas Awkbarow's Recipes (MS Harley 5401))

To make a Frose (Thomas Awkbarow's Recipes (MS Harley 5401))

To make a Froyse (Thomas Awkbarow's Recipes (MS Harley 5401))

FOR TO MAKE A FROYS (Forme of Cury)

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