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Egredoucetes


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"

Egredoucetes. Tak luy3s or tenges, kerf hem in mosselis, fri hem in oille: nym vynegre / and ye thrudde perty sugur, mynce oynons, and boille smal, and clous, maces, and qibibus, and dresse hit forth.

autodoc



Other versions of this recipe:

Browne in egurdouce (Two Fifteenth-Century Cookery-Books)

Egredouncye (Two Fifteenth-Century Cookery-Books)

Egurdouce (Forme of Cury)

Egredouce (Fourme of Curye [Rylands MS 7])

EGURDOUCE OF FYSSHE (Forme of Cury)

Egredouce of fysche (Fourme of Curye [Rylands MS 7])

FOR TO MAKE EGARDUSE (Forme of Cury)

FOR TO MAKE AN EGGE DOWS (Forme of Cury)




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