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saug Saraser


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"

Saug saraser. Tak Almandes, frye hem in oille, and bray hem, tempre hem with almand mylke and red wyn, and ye thrudde perty shal be sugur / and if hit be no3t thikke ynow, lie it with amydon or with flour de rys; colour hit with alkinet, boille hit, dresse it, florissh hit aboue with pomme-garnet, and 3if forth.

autodoc



Other versions of this recipe:

Sauke (Note: Sauce) Sarsoun (Two Fifteenth-Century Cookery-Books)

Saracen style sauce (Libro di cucina / Libro per cuoco)

Sauce sairsnet (A Noble Boke off Cookry)

Sawse Sarzyne (Forme of Cury)

Sauce sarzyne (Fourme of Curye [Rylands MS 7])




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