MC Logo

Soupes Chamlayn


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

Soupes Chamlayn. Take wyne canell poudyr of gynger & sigure of eche a porcon stamp hit a while to gedyr hong a streynour ovir a vessell let hit hong stillk ij or iij hourys take payndemayn & cut yn maner of brewys tost hem ovyr both sydys & cast on blaunch poudyr & the syrip abovyn & serve hit forth.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact