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Blaunch Bruet


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

Blaunch Bruet. Take hennys or porke rostd & chopyd do hit yn a pott do almonde mylke ther to aley hit up with floure of rye do ther yn a lytyll broth & a quantyte of wyne clovys & macys & sesyn hit up with venyger & pouderes & a lytyll sygure strenyned with alekenet.

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Recipes with similar titles:

blanche bruet (A Noble Boke off Cookry)




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