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.
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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.
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"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 10, 2024.
Pages
descriptionPage 102
Viande de cipre
To mak viand de cipre, tak the braun of capon or of henne parboille it and dry it then hew it smalle in a mortair and putt ther to almond mylk and lay it up with amydon or with flour of rise coloure it with saffron and boille it and chargant it with the braed braun and sesson it with sugur and florishe it with almondes and serue it.
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