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Sauce Sarcenes


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

Sauce sarcenes. Make a thykke mylke of almondys do hit in a pot with floure of rye safrone gynger macys quibibis canel sygure & rynse the bottom of the disch with fat broth boyle the sewe byfore & messe hit forth.

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