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Lxxxxj - vyolette


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"

lxxxxj - Vyolette. Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, and Rasonys y-corven, an coloure it with Safroun, an boyle it and make it chargeaunt; an whan thou dressyste, take the flowres, an hew hem, an styre it ther-with; nyme the braunchys with the flowres, an sette a-boue and serue it Forth.

autodoc



Other versions of this recipe:

Vyolette (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Give it Forth  

Violette
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/04/harleian-ms-279-ab-1430-lxxxxj-vyolette.html






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