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Blaunche De Sorre


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

Blaunche de sorre. Blaunch almonds grynd hem draw hem with swete broth make a thike mylke take brawn of capons tendyr sodyn hewyn small & grounden & temper hit up with sume of the mylke & put ther to sygure y nowghe & boyle hit as mortrus take sume of thy milke boyle hit & cast hit on a cloth as crem & have out clene the watyr & putt hit in to that othir & a ley hit up ther with put ther to a cupfull of swete wyn loke that hit be salt & serve hit forthe and on fisch days take pyke or haddocke wel sodyn or codlyng & do awey the skyn & the bones & make hit in the same maner as thu dedyst the othir & draw thy mylke with the broth of fresch congure.

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