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conynggez In Cyve


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

Conynggez in Cyve. Chop conyngys in pecys do hem in a pott take onyons and good herbes y choppyd to gedyr boyle hem up in swete brothe do ther to poudyr of pepyr make a lyour of paryngys of crustys of swete bredde drawyn with wyn and a lytle blode alay hit up but a lytyll do ther to poudyr of canele a grete dele sesyn hit up with poudyr of gynger wenggur [vinegar?] & salt.

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