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Pome Perre


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

Pome perre. Boyle white pesyn hool hem take hem fro the fyre when they have restyd a whyle then take the cleryst in to a nothir pott then have mylke of almond drawyn up with wyen figes of amely sigure and salte and yf thou wylte reysons fryed w lytyll & do to gedyr boyle hit kepe hit and serve hit forth.

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