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welkes Boyled


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"

Welkes boyled. Take welkes, and caste hem in colde water, And lete hem boyle but a litull; And caste hem oute of the vessell, And pike hem oute of the shell, and pike awey the horn of hem, and wassh hem and rubbe hem well in colde water and salt, in two or thre waters; And serue hem colde, And caste vppon hem leves of parcelly ywet in vinegre, And sauce to hem is vynegre.

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Recipes with similar titles:

Welkes Boyled (Recipes from the Wagstaff Miscellany)




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