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Lxxxxvij - chykonys In Bruette

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"

lxxxxvij - Chykonys in bruette. Take an Sethe Chykonys, and smyte hem to gobettys; than take Pepir, Gyngere, an Brede y-grounde, and temper it vppe wyth the self brothe, an with Ale; an coloure it with Safroun, an sethe an serue forth.


Other versions of this recipe:

Chekyns in browet (Liber cure cocorum [Sloane MS 1986])

Hennes in brewes (Liber cure cocorum [Sloane MS 1986])

Hennes in Bruet (A Noble Boke off Cookry)

Hennys in bruette (Two Fifteenth-Century Cookery-Books)

HENNYS IN BRUET (Forme of Cury)

Links to modern interpretations:

Euriol's Culinary Journey  

Chykonys in Bruette
Cassandra Baldassano
Euriol's Culinary Journey

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