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Bruet Of Almayn


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

Bruet of Almayn. Take beef or porke chopyd in pecys cast hem yn a pott grynd almondys draw hem with swete brothe & put hit yn the flesch boyle hit & put ther to poudyr of pepyr & sygure when hit ys yboyled y nowghe sesyn hit up with poudyr of gynger & vergeys & coloure hit al rede as blode with.

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Recipes with similar titles:

lxvij bruet almaynne (Two Fifteenth-Century Cookery-Books)

XXXI - FOR TO MAKE BRUET OF ALMAYNE (Forme of Cury)




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