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buttered wortes


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"

Buttered Wortes. Take al maner of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on the fire with faire water; put there-to clarefied buttur a grete quantite. Whan thei ben boyled ynogh, salt hem; late none otemele come there-in. Dise brede small in disshes, and powre on the wortes, and serue hem forth.

autodoc



Other versions of this recipe:

To mak buttered worts (A Noble Boke off Cookry)

To make buttyrd Wortys (Gentyll manly Cokere (MS Pepys 1047))


Recipes with similar titles:

Butturd Wortys (Recipes from the Wagstaff Miscellany)




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