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(hattes) In Lentyn


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

(Hattes) In lentyn. Thou may make thy past of paryd floure knodyn with milke of almondys & put ther to alytyll safron take fresch samon base melete & the lyver of fisch sodyn & groundyn & a lytyll fruyte ther with & yf thu wilte poudrys safron & salt make thy bature of paryd floure & milke of almondys & dryght hit in the same maner as thu dedyste byfore.

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