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Xxj - Blandissorye


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"

xxj - Blandissorye. Take almaundys, an blawnche hem, an grynde hem in a morter, an tempere hem with freysshe brothe of capoun or of beef, an swete wyne; an 3if it be lente or fyssday, take brothe of the freysshe fysshe, an swete wyne, an boyle hem to-gederys a goode whyle; thenne take it up, an caste it on a fayre lynen clothe that is clene an drye, an draw under the clothe, wyth a ladel, alle the water that thow may fynde, ryth as thow makyst cold creme; thanne take owt of the potte, an caste it in-to a fayre potte, an let it boyle; an thanne take brawn of Capoun, an tese it smal an bray it ina morter: or ellys on a fyssday take Pyke or Elys, Codlyng or Haddok, an temper it with almaun mylke, an caste Sugre y-now ther-to; An than caste hem in-to the potte and lete hem boyle to-gederys a goode whyle: thenne take it owt of the potte alle hote, an dresse it in a dysshe, as meni [correction; sic = MS. men.] don cold creme, an sette ther-on Red Anys in comfyte, or ellys Allemaundys blaunchid, an thanne serue it forth for a goode potage.

autodoc



Other versions of this recipe:

Blank de sirre (A Noble Boke off Cookry)

Blank Dessorre (Forme of Cury)

Blank dessoree (Fourme of Curye [Rylands MS 7])

Blaunde sorre (Two Fifteenth-Century Cookery-Books)

Blawnk de Surre (Thomas Awkbarow's Recipes (MS Harley 5401))

Blonk desore (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE BLANK DESNE (Forme of Cury)

For to make blank desyre (Fourme of Curye [Rylands MS 7])

Blaundysorye (Two Fifteenth-Century Cookery-Books)

To mak bland sorre (A Noble Boke off Cookry)

FOR TO MAKE BLANK DE SUR (Forme of Cury)

FOR TO MAKE THE BLANK SURRY (Forme of Cury)

For To Make Blank De Syry (Forme of Cury)




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