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Chikeney


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

Chikeney. Do almonde mylke yn a poot take cornels of okekornes rostyde grynd hem draw hem with wyn or ale do ther to a grete porcyon of sigure saundres & safron & othir poudrs & seson hit up with poudres & the schelles & set a bovyn.

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