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Leche Proven


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

Leche proven. Take mylke of almondyes tempyr hit wyth wyn white wyne and take watyr percellye & oynons cut do ther to elys choppyd & boyled do ther yn saferon & hole pepyr & hole clowys seson hit up with powdyr & salt.

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