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White Sauce For capons Y-sode


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"

White sauce for capons y-sode. Take almoundis y-blaunchid, and grynde them al to douste; tempre it up with verious and poudre of gingere, and melle it forthe.

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Other versions of this recipe:

Blaunche sawce for capons (Liber cure cocorum [Sloane MS 1986])

SAWSE BLAUNCHE FOR CAPOUNS YSODE (Forme of Cury)

Sauce blaunche for capouns y sode (Fourme of Curye [Rylands MS 7])




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