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Sauce Newe For malardis

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"

Sauce newe for malardis. Take brede, and blode y-boilid, and grynde it to-gedere, and draw thurw a cloth withe vynegre; do ther-to poudre gyngere, and piper, and the grece of the malarde; salt it and boile, and melle it forthe.


Other versions of this recipe:

Sawce sirer for mawdelardus (Liber cure cocorum [Sloane MS 1986])

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