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Peys De almayne


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"

Peys de almayne. Nym white peson and boille hem / and thanne tak hem vp, and wash hem clene in cold water, fort that ye holys go of: do hem in a clene pot / do water therto that hit be a-wese / let hem sethe vppon colys / that ther be no lye / couere thi pot / that ther go no breth out / whenne hit beth ysode, do hem in a morter and bray hem smal, tempre hem vp with almande milke, and with flour de rys, do therto safron and salt, and boille hit and dresse hit forth.

autodoc



Other versions of this recipe:

Peson Of Almayne (Forme of Cury)

Pesoun of almayne (Fourme of Curye [Rylands MS 7])

Pessen de Almondes (A Noble Boke off Cookry)


Recipes with similar titles:

II - FOR TO MAKE PISE of ALMAYNE (Forme of Cury)

Pise of Almayne (MS Douce 257)




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