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Xxxviij - Doucettes A-forcyd

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"

xxxviij - Doucettes a-forcyd. Take Almaunde Milke, and 3olkys of Eyroun y-melled to-gederys, Safroun, Salt, and hony; dry thin cofyn, and ley thin Maribonys ther-on, and caste thin comade ther-on, and serue forth [correction; sic = f].


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 (Two Fifteenth-Century Cookery-Books)

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