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butturd wortys


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

Butturd Wortys. Take al maner of good herbes that thu mayste gete peke hem wesche hem hewe hem boyle hem in fayre watyr put buttyr ther to claryfyyd a grete dell when they be boylyd y now salte hem lete non otemele come ther yn dyse brede too smale gobettys and do yn dyschys and powre there wortys ther upon and serve hem forth.

autodoc



Recipes with similar titles:

buttered wortes (Two Fifteenth-Century Cookery-Books)

to mak buttered worts (A Noble Boke off Cookry)

To make buttyrd Wortys (Gentyll manly Cokere (MS Pepys 1047))




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