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Ffirmenty With porpeys

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"

ffirmenty with porpeys. Take faire almondes, and wassh hem clene, and bray hem in a morter, and drawe hem with water thorgh a streynour into mylke, and caste hit in a vessell. And then take wete, and bray it in a morter, that al the hole holl be awey, and boyle hit in faire water til hit be wel ybroke and boyled ynowe. And then take hit fro the fire, and caste thereto the mylke and lete boyle. And whan hit is yboyled ynowe, and thik, caste there-to Sugur, Saffron, and salt; and then take a porpeys, and chyne him as a Samon, And seth him in faire water. And whan hit is ynowe, baude hit, and leche hit in faire peces, and serue hit forth with firmanty, and cast there-on hote water (Note: Douce MS. broth) in the dissh.


Other versions of this recipe:

Furmente With Porpays (Forme of Cury)

Furmente with porpays (Fourme of Curye [Rylands MS 7])


Frumente with porpays (Fourme of Curye [Rylands MS 7])

Furmenty with purpaysse (Two Fifteenth-Century Cookery-Books)

To mak furmente with porpas in lent (A Noble Boke off Cookry)

Recipes with similar titles:

Furmente with purpeys (Ancient Cookery [Arundel 334])

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