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bonse Desire


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

Bonse desire. Take blaunche almondez grynde them drawe them up wyth swete brothe and swete wyne do ther do a quantite of white sugur do hit in a pott and cast ther do take porke wel sodyn tender and grynde hit smalle and medill hit wyth yolkys of eyron pouder and salt and make pelettes ther of the gretnys of the yolke have a bature of yolkes of eyron & paryd floure turne the pelets ther yn take hem frye hem rolle hem up in a panne that they may be round lay ham hote yn dysches dresse the sewe a bovyn loke hit be renyng and on do the fisch dayes thou may withe pike haddok or codlyng do in the same maner.

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