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Bruet Of Spayne


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

Bruet of Spayne. Cut venson yn longe leches & frye hem or rost hem with poudyres weshe hem in wyne take sygure & mylke of almondys clowys macyz and quibibis boyle hit to gedyr & seson hit up with poudyr & venyger.

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Recipes with similar titles:

bruet spayne (A Noble Boke off Cookry)




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