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Darrolete


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

Darrolete. Take fysch mynsyd & almondmylke made with wyne & mynsyd brede saundres hony reysons poudres & safron medyl al to gedyr so that hit be thikke do hit in cofyns & bake hit in maner of flathyns.

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