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V - Whyte wortes

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"

v - Whyte wortes. Take of the erbys lyke as thou dede for jouutes, and sethe hem in water tyl they ben neyshe; thanne take hem vp, an bryse hem fayre on a bord, as drye as thow may; than choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast ther-to, and hony, nowt to moche, that it be nowt to swete, an safron and salt; an serue it forth ynne, ry3th for a good potage.


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