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Fried creme De almondes

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"

Fried creme de almondes. Take Almondes, and blanche hem, and wassh hem in faire water, and bray hem small in a morter with faire water; And then take hem and the water togidre som-what thik, and drawe hem thorgh a streynour into a faire potte, And set hem ouer the fire, and lete hem boyle ones; And then take hem downe, and cast thereto Salte, and lete stonde a forlonge wey or .ij. And cast a litull vinegre therto; And then cast hit on a faire lynnen cloth that is faire wassh, and the water y-wronge oute there-of; and cast hit all abrode with the ladull, and lete men hold the cloth al abrode; and then take a ladill, and draw vndur the cloth, and draw awey the water all that a man may. And then gadur al the creme togidur in the clothe; And then take the cloth with the creme, and hange hit vppon a pyn, and lete the water droppe oute two or thre houres or more; And then take hit of the cloth, and putte hit in a boll of tre, And caste Sugur ynogh thereto and a litul salt. And if hit wex to thik, take swete wyne, and temper hit with ale; And then take reysons of coraunce, clene y-wassh, and put hem there-in, that they be not seyn; And whan hit is dressed in maner of mortrewes, take rede anneys in confite, or elles levis of Burage, (Note: D. adds flowres) and set there-on in a dissh.


Other versions of this recipe:

Fride Creme of Almaundys (Two Fifteenth-Century Cookery-Books)

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