To mak surmente with porpas in lent
To make furmente with porpas in lent tak clene whet and bet it in a mortoire and vane it clene and
A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.
About this Item
- Title
- A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.
- Publication
- London :: E. Stock,
- 1882.
- Rights/Permissions
-
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DPLA Rights Statement: No Copyright - United States
- Subject terms
- Cooking -- Early works to 1800.
- Cooking, English.
- Cite this Item
-
"A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier." In the digital collection Corpus of Middle English Prose and Verse. https://name.umdl.umich.edu/CME00005. University of Michigan Library Digital Collections. Accessed May 9, 2024.
Pages
Page 87
sethe it till it be on enbreston then tak blanched almondes and grind them in a mortoire and drawe ther of swet mylk with the brothe and boile it till it be tendur and colour it with saffron and leshe thy porpas and when it is sodene lay it in dishes and serue it furthe in dysshes.