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Xxxvij - Doucettes

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"

xxxvij - Doucettes. Take Porke, and hakke it smal, and Eyroun y-mellyd to-gederys, and a lytel Milke, and melle hem to-gederys with Hony and Pepir, and bake hem in a cofyn, and serue forth.


Other versions of this recipe:

Dowcetts (Gentyll manly Cokere (MS Pepys 1047))

For white douchet (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Doucete3 (Two Fifteenth-Century Cookery-Books)

Doucettes a-forcyd (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

how tostes (A Book of Cookrye)

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