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Browne Fryes


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"

Browne fryes. (Note: The recipe on p. 43 makes Brawn of this dish) Take browne brede, and kut hit thyn; And then take yolkes of eyren, and som with (Note: Some of the white therewith. See p. 43, Recipe xlv) of the white; and take meyned floure, and drawe the eiren and the floure thorgh a streynour; and take sugur a gode quantite, and a litul saffron and salt, And cast thereto: and take a faire panne with fressh grece; And whan the grece is hote, take downe and putte it in the batur, and turne hit wel therein, and then put hit in the pan with the grece, And lete hem fry togidre a litull while; And then take hem vpp, and caste sugur thereon, and so serue hit hote.

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