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Yellow pepper [sauce]

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Yellow Pepper [Sauce]. Crush ginger, saffron and browned bread, steep in vinegar, and boil. Some cooks add grains_of_paradise, cloves and verjuice. (BN manuscript, p. 33.)


Other versions of this recipe:

YELLOW OR BITTER PEPPER (Le Menagier de Paris)

Yellow Sauce (Le Viandier de Taillevent)

Links to modern interpretations:

Medieval Cookery  

Yellow Pepper Sauce
Daniel Myers
Medieval Cookery

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