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Garbage


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"

Garbage. Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take brede, stepe hit in the same brothe, Drawe hit thorgh a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a litull Safferon, And serve hit forthe.

autodoc



Other versions of this recipe:

Garbage (A Noble Boke off Cookry)

Garbage (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Garbage (Recipes from John Crophill's Commonplace Book)




Links to modern interpretations:


Medieval Cookery  

Garbage
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/garbage.html






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