MC Logo

Blaunde Sorre


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"

Blaunde sorre. Take almondes, and blanche hem, and stampe hem in a morter, and temper hem with fressh lene broth of a Capon, or beef, and wyne; And if hit be in lenton or in a fissh day, take faire broth of fressh fissh and wyne, And boyle hem to-gidre a good while, and take hit vppe in a faire lynnen cloth that is clene wasshen, and the water y-Wronge oute there-of; And drawe vnder the cloth, with a ladell, al the water that ye may, even as ye make colde creme; and then take it oute of the clothe, and cast hit in a faire potte, and lete boile; and then take brawne of a capon and tese hit small, and bray hit in a morter/ (or elles in a fissh day, take a codlyng or a haddok), and temper hit with almond melke, and cast sugur ynogh thereto; and then caste hit in the potte, And lete hit boile togidur a goode while; and then take hit oute of the potte al hote, and dresse hit into a dissh as ye doeth a colde creme; And sette ther-on rede Anneys in confite, and serue hit forth; or elles take faire almondes yblanched, and set theron/

autodoc



Other versions of this recipe:

Blank de sirre (A Noble Boke off Cookry)

Blank Dessorre (Forme of Cury)

Blank dessoree (Fourme of Curye [Rylands MS 7])

Blawnk de Surre (Thomas Awkbarow's Recipes (MS Harley 5401))

Blonk desore (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE BLANK DESNE (Forme of Cury)

For to make blank desyre (Fourme of Curye [Rylands MS 7])

Blaundysorye (Two Fifteenth-Century Cookery-Books)

To mak bland sorre (A Noble Boke off Cookry)

FOR TO MAKE BLANK DE SUR (Forme of Cury)

FOR TO MAKE THE BLANK SURRY (Forme of Cury)

Blandissorye (Two Fifteenth-Century Cookery-Books)

For To Make Blank De Syry (Forme of Cury)


Recipes with similar titles:

Blaunde Sorre (Recipes from John Crophill's Commonplace Book)




Home : Recipes : Menus : Search : Books : FAQ : Contact