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Longe Frutours

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"

Longe Frutours. Take Mylke And make faire croddes there-of in maner of chese al tendur, and take oute the way clene; then put hit in a faire boll, And take yolkes of egges, and white, and menge floure, and caste thereto a good quantite, and drawe hit thorgh a streynoure into a faire vessell; then put hit in a faire pan, and fry hit a litull in faire grece, but lete not boyle; then take it oute, and ley on a faire borde, and kutte it in faire smale peces as thou list, And putte hem ayen into the panne til thei be browne; And then caste Sugur on hem, and serue hem forth.


Other versions of this recipe:

long ffritturs (A Noble Boke off Cookry)

Longe Fretoure (Two Fifteenth-Century Cookery-Books)

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