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Prineroll At Pasche


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

Prineroll at pasche. Take blanch almondys & the floures of primeroll grynd hem temper hem up with swete wyne & with a perty of swete broth draw hit unto a thike mylke do hit in a pott sygure & salt & a lytyll safron that hit have the same colour as the primroll hath boyle hit & but hit be stondyng a ley hit with floure of ryse & serve forthe as stondyng potage & strew on primroll abovyn thu may yf thu wilt daperte hit in the disches dryssyng with rape ryall or with some othir stondyng sewe in.

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