MC Logo

Taylours


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"

Taylours. Take almondes, and grynde hem raw in a morter, and temper hit with wyne and a litul water; And drawe hit thorgh a streynour into a goode stiff mylke into a potte; and caste thereto reysons of coraunce, and grete reysons, myced Dates, Clowes, Maces, Pouder of Peper, Canel, saffron a good quantite, and salt; and sette hem ouere the fire, And lete al boyle togidre awhile; And alay hit vp with floure of Ryse, or elles grated brede, and cast there-to sugur and salt, And serue hit forth in maner of mortrewes, and caste there-on pouder ginger in the dissh.

autodoc



Other versions of this recipe:

To make Leach of Almonds (Delights for Ladies)

Tayle3 (Two Fifteenth-Century Cookery-Books)

Lenten slices (Le Viandier de Taillevent)

TAILLIS to be served in Lent (Le Menagier de Paris)

Tayloures (Two Fifteenth-Century Cookery-Books)




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