MC Logo

Lxvj - Bruette Sareson


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"

lxvj - Bruette Sareson. Take Almaundys and draw a gode mylke and flowre of Rys, and Porke and Brawen of Capoun y-sode, or Hennys smale y-grounde, and boyle it y-fere, and do in-to the mylke; and than take pouder Gyngere, Sugre, and caste a-boue, an serue forth.

autodoc



Other versions of this recipe:

FOR TO MAK A BRUET OF SARCYNESSE (Forme of Cury)




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