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Brawne In Confite

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"

Brawne in confite. Take fressh brawne, and myce (Note: micer, michier, depecer, mettre en pieces.--Hippeau. Gloss.) it small, and take Almondes, and blanche hem, and grinde hem, and drawe hem thorgh a straynour.


Other versions of this recipe:

Brawne in confite (Two Fifteenth-Century Cookery-Books)

Brawn in comfyte (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Brawn in confyte (Recipes from the Wagstaff Miscellany)

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