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Auter Maner Buknade


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"

Auter maner buknade. Take rawe Almondes, and blanche hem, and grynde hem, and draw hem thorgh a streynour with fressh broth and wyne into good stiff mylke; And then take veel, kede, or hen, and parboile hem in fressh broth, and pike hem clene, and cast him thereto; take Clowes, maces, and herbes, and lete hem boile ynowe; And then caste a litull Sugur, pouder ginger, and salt, and serue him forth.

autodoc



Other versions of this recipe:

Bucnade (Liber cure cocorum [Sloane MS 1986])

Bukenade (Two Fifteenth-Century Cookery-Books)

Bukkenade (Forme of Cury)

Buknade (Fourme of Curye [Rylands MS 7])

Buknade (Thomas Awkbarow's Recipes (MS Harley 5401))

Buknade (Two Fifteenth-Century Cookery-Books)

Buknard (A Noble Boke off Cookry)

FOR TO MAKE A BUKKENADE (Forme of Cury)

To mak Buknad (A Noble Boke off Cookry)

Vele, kede, or henne in Bokenade (Two Fifteenth-Century Cookery-Books)




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