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frumente Yn Lentyn


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

Frumente yn lentyn. Take clene pykyd whete bray hit yne a morter and fanned clene & seth hit tyl hit be brokyn than grynd blaunch almondys yn a morter draw ther of a mylke do hit to gedyr & boyle hit tyl hit be resonabulle thykke than loke thy whete be tendyr colour hit up with safferyn leche thy purpas when hit ys sodyn than ley hitt on dysches by hit sylfe and serue hit forth withe frumente.

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