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welkes Boyled

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

Welkes Boyled. Do welkes yn a pott with watyr so that they may flete ther yn set hem on a esy fyre let hem seth sokyngly & long then take hem up & poure a wey the watyr & pyke the fisch out of the shill with a pikke & take of the hatte fro the hedde so hem on a vessell with a lytyll cold watyr so that they be unnethe helyd & a grete dele of salt & scoure the welkes well with thyn hond let all the slyme goo of & wesch hem yn othir iiij waters & ley hem yn othir clene water till thu serve hem forth then do hem a brode yn dysches & strew on fayles of percelley.


Recipes with similar titles:

welkes boyled (Two Fifteenth-Century Cookery-Books)

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