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Lxxxix - elys In Gauncelye


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"

lxxxix - Elys in Gauncelye. Take Elys, an fle hem, and sethe hem in Water, an caste a lytil Salt ther-to; than take Brede y-Skaldyd, an grynd it, an temper it with the brothe an with Ale; than take Pepir, Gyngere, an Safroune, an grynd alle y-fere; than neme Oynonys, an Percely, an boyle it in a possenet wel, then caste alle to-gederys, an sethe y-fere and serue forth [correction; sic = f].

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