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

Blaunche pore. Take thyke melke of almondys do yt in a potte perboyle the whyte of lekys tendour presse out the watyre hew hem smalle grynd hem temper hem with the same mylke do to gedyr with sygure and salt boyle hit up yf thu wilte thu mayste alay with payndemayn othir with cromys of white brede draw hem with the same mylke and serve hit forth with salte ele yf thu have hit.

autodoc



Recipes with similar titles:

blanche porrey (Two Fifteenth-Century Cookery-Books)

Blaunche porre (Ancient Cookery [Arundel 334])

Blaunche porre (Ancient Cookery [Arundel 334])