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Xxix - Flampoyntes 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"

xxix - Flampoyntes bake. Take fayre Buttes of Porke, and sethe hem in fayre Watere, and clene pyke a-way the bonys and the Synewes, and hew hem and grynd hem in a mortere, and temper with the Whyte of Eyroun, and Sugre, and pouder of Pepir, and Gyngere, and Salt; than take neyssche Cruddis, grynd hem, and draw thorw a straynoure; and caste ther-to Aneys, Salt, pouder Gyngere, Sugre; and than take the Stuffe of the Porke, and putte it on euelong cofyn of fayre past; and take a fether, and endore the Stuffe in the cofyn with the cruddys; and whan it is bake, take Pyne3, and clowys, and plante the cofyn a-boue, a rew of on, and rew of a-nother; and than serue forth [correction; sic = f].


Other versions of this recipe:

FLAUMPENS (Forme of Cury)

Flaumpeyns (Fourme of Curye [Rylands MS 7])


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

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