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creme Of almondys


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Creme of almondys. Blaunch grynd hem kepe hem as white as thy may & tempyr hem up with thike mylke with fayre watyr drawe hit put hit in a clene pott sette hit on the fyre stere hit well when hit by gynneth to seth take hit of yf thy have moch do ther to a dischfull of wyn venyger yf ther be a lytyll do ther yn to the pott lete hyt stond a whyle have a clene cloth holden on a bord by twyxt ij men or iiij men strat cast the creme ther yn with a ladyll as brod as they cloth & rubbe thy cloth undyr neth with a ladyll toward [crossed out: the] & froward so that thy may draw out all the watyr then gedyr hit to gedyr in to the myddyl of the cloth & bynd the corners to gedyr honge hit on a pynne & lett the watyr soke out do hit on a bolle & tempyr hit up with white wyn bose hit with a sawcer til hit be as softe as thy wolt have hit.

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Recipes with similar titles:

creme almonds (A Noble Boke off Cookry)

Creme Of Almaundes (Forme of Cury)

lxxxiij Creme of almaundes (Fourme of Curye [Rylands MS 7])

To make Creme of Almoundes (Gentyll manly Cokere (MS Pepys 1047))

Creme of Almonds (Thomas Awkbarow's Recipes (MS Harley 5401))




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