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Bruet Of Kedes

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

Bruet of kedes. Take a kede welle chopyd perboyled & tryed do hit yn a pott take almondys & do ther to that ys draw up wyth fresche broth do ther to hole cloves & aley hit up with floure of rye & do ther yn grece and aftyr the boylyng sesyn hit up with venyger poudyr of pepyr gynger & canel & sygure & salt & cast ther to.


Recipes with similar titles:

bruet kiddes (A Noble Boke off Cookry)

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