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Lxxx - salomene


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"

lxxx - Salomene. Take gode Wyne, an gode pouder, and Brede y-ground, an sugre, an boyle it y-fere; than take Trowtys, Rochys, Perchys, other Carpys, other alle these y-fere, an make hem clene, and aftere roste hem on a Grydelle; than hewe hem in gobettys: whan they ben y-sothe, fry hem in oyle a lytil, then caste in the brwet; and whan thou dressist it, take Maces, Clowes, Quybibes, Gelofrys; an cast a-boue, and serue forth.

autodoc



Recipes with similar titles:

On salmon (Le Recueil de Riom)




Links to modern interpretations:


Medieval Cookery  

Salomene
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/salomene.html






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