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A bakyn Mete Opyn


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

A Bakyn Mete Opyn. Take the kedneys of a calfe with the swet & some dele of the flesch with all tendyr sodyn hew hit small do hit in a vessell coyle hit with creme of cow mylke sygure & good poudres & poudres of clovis safron & salt & do hit in small cofyns & bake hit as thu dedyst flathons.

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