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Lxix - Whyte Mortrewes

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"

lxix - Whyte Mortrewes. Take Almaunde Mylke and Floure of Rys, and boyle it y-fere; thenne take Capoun and Hennys, and sethe hem and bray hem as smal as thou may, and ly (Note: Allay; mix) it with an Ey (Note: Egg) or to, and also a-lye it vppe with the mylke of Almaundys, and make hem chargeaunt as Mortrewes schuld be, and dresse hem forth, and caste Canel a-boue, or Gyngere. Blanke pouder is best.


Other versions of this recipe:

For blanchyd mortrews (Liber cure cocorum [Sloane MS 1986])

Blanched mortrus (A Noble Boke off Cookry)

Blawnched Mortrovs (Thomas Awkbarow's Recipes (MS Harley 5401))

Whyte Mortrewys of Porke (Two Fifteenth-Century Cookery-Books)

Mortrews Blank (Forme of Cury)

Mortrwes blank (Fourme of Curye [Rylands MS 7])

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