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Dage


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

Dage. Take porke groundyn & ryse cryndd & do hit in a pott with broth of the same porke with saundres poudyr & sygure sesyn hit up with venyger when hit ys y dressyd cast on almondys fryed & cuttyd gyngour mynsyd & poudyr of gyngour.

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