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Blaunch Doucet


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

Blaunch Doucet. Take brawn of capons groundyn & drawyn up with wyne & do hit in a pot with a lytyll hony or sygure and aley hit with almonds & poudyr of gynger & couch ther on yolkes of eyron and on fysch dayes take perche pyke or haddok or othir good fysch worch hit up in the same maner & make pelett of past & put ther on as thu dost yolkes of eyron.

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