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Xxxvij - Autre vele En Bokenade


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"

xxxvij - Autre Vele en bokenade. Take Vele, an Make it clene, and hakke it to gobettys, an sethe it; an take fat brothe, an temper vp thine Almaundys that thou hast y-grounde, an lye it with Flowre of Rys, and do ther-to gode powder of Gyngere, and Galyngale, Canel, Maces, Quybybis, and Oynonys y-mynsyd, and Roysonys of coraunce, and coloure yt wyth Safroun, and put ther-to thin Vele, and serue forth [correction; sic = f].

autodoc



Other versions of this recipe:

VEEL IN BUKNADE (Forme of Cury)

Veel in buknade (Fourme of Curye [Rylands MS 7])

FOR TO MAKE BUKKENADE (Forme of Cury)




Links to modern interpretations:


Give it Forth  

Autre Vele en Bokenade
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/02/harleian-ms-279-ab-1430-xxxvij-autre.html






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