MC Logo

Pomesmoille


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"

Pomesmoille. Nym rys and bray hem in a morter, tempre hem vp with almande milke, boille hem: nym appelis and kerue hem as small as douste, cast hem yn after ye boillyng, and sugur: colour hit with safron, cast therto goud poudre, and 3if hit forth.

autodoc



Other versions of this recipe:

FOR TO MAKE POMMYS MORLES (Forme of Cury)

Pommes moiled (A Noble Boke off Cookry)




Home : Recipes : Menus : Search : Books : FAQ : Contact