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

Quystes. Take a pese of befe or of motyn wyn & watyr boyle hit skeme hit clene than take quystes chop hem with yn with hole pepyr & cast hem in to the pott & let hem stew ryght well to gedyr & take poudyr of gynger & a lytyll vergeys & salt & cast ther to do hem in fayre dischys a quyst or ij in a disch for a maner of potage and when thu shalt serve hit forth take a lytyll broth & put hit in dischys to the quystys.


Recipes with similar titles:

to mak quystis (A Noble Boke off Cookry)

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