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Gelyne In brothe

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"

Gelyne in brothe. Take rawe hennes, chop hem, caste hem into a potte; cast to fressh broth Wyne, parcelly, oynons myced, powder of peper, clowes, Maces, saffroun, and salt; then stepe brede with vinegre and the same broth, and draw hit thorgh a streynour, and cast it thereto, and lete boyle ynogh; And caste thereto pouder ginger, and sesone hit vp, and serue forth.


Links to modern interpretations:

Euriol's Culinary Journey  

Gelyne in Brothe
Cassandra Baldassano
Euriol's Culinary Journey

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