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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"

Sweteblanche. Nym chikons or hennes, skald hem, drawe hem in morselys, and seth hem with good beofe. nym yolkes of eyren ysoden hard / and almande mylk, and grind to-gedere / nym ye floures of ye rede vyne, and salt, and bray al in a morter: boille hit / nym thy chikons or thy hen, ondo hem in disshes, do thy sewe aboue / and also my3t thou do fissh days with lyuere of turbut or of other manere fissh with almand mylke.


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