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Lxij - Chawettys A-forsed


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"

lxij - Chawettys a-forsed. Take Merybonys and Porke; hew it an Raw 3olkys of Eyroun, and melle to-gederys with pouder Canelle, Pepir, Gyngere, and Safroun, and Sugre y-now; kyuere hem, frye hem vp in Grece, and serue forth.

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