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Bukenade


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"

Bukenade. [correction; sic = MS. Dukenade.] Nym fressh flessh, what it euere be. Seth hit with goud beof, cast therto mynsed oynons and good spicerie, and lie hit with eyren, and 3if hit forth.

autodoc



Other versions of this recipe:

Auter maner buknade (Two Fifteenth-Century Cookery-Books)

Bucnade (Liber cure cocorum [Sloane MS 1986])

Bukkenade (Forme of Cury)

Buknade (Fourme of Curye [Rylands MS 7])

Buknade (Thomas Awkbarow's Recipes (MS Harley 5401))

Buknade (Two Fifteenth-Century Cookery-Books)

Buknard (A Noble Boke off Cookry)

FOR TO MAKE A BUKKENADE (Forme of Cury)

To mak Buknad (A Noble Boke off Cookry)

Vele, kede, or henne in Bokenade (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

XLV - FOR TO MAKE BUKKENADE (Forme of Cury)

Bukkenade (MS Douce 257)

Bukkenade (MS Douce 257)




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