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Xxij - lamprouns Y-bake


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"

xxij - Lamprouns y-bake. Take lamprounys and skald hem with , and make fayre paste, and couche .ij. or iij lamprounys with pouder of Gyngere, Salt, Pepir, and lat hem bake; and leche Samoun in fayre brode pecys, and bake hem in the maner be-forsayd, and thanne serue forth.

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Recipes with similar titles:

lamprons ybake (Two Fifteenth-Century Cookery-Books)




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