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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"

Froyse. Take egges, and drawe the yolkes and the white thorgh a Streynour; And then take faire beef or veel, and seth hit til hit be ynogh; and then hewe hit colde or hote, al small, And medle the rawe beef or veel and the egges togidre, and caste there-to saffron, salt, And powder of peper, And medle al togidre. And then take a fryng pan, and sette ouer the fire, and caste there-in fressh grece, and make hit hote; And then cast the stuff there-on and stirre hit well in the pan till hit come togidre; And whan hit is com well togidre, caste there-on in the pan a dissh, and presse hit togidre, And turne hit, if hit be nede, fore clevyng in the turnyng, caste into the pan more grece, but turne hit ones or ij; (Note: twies, twice.) And take hit vppe fro the fire, And leche it in faire peces, and serue forth.


Other versions of this recipe:

For a froyse (Liber cure cocorum [Sloane MS 1986])

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

Froyse out of Lentyn (Two Fifteenth-Century Cookery-Books)

To make a Frose (Thomas Awkbarow's Recipes (MS Harley 5401))

To make a Froyse (Thomas Awkbarow's Recipes (MS Harley 5401))

FOR TO MAKE A FROYS (Forme of Cury)

Recipes with similar titles:

Froys (MS Douce 257)

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