Two Fifteenth-century Cookery-books: Harleian Ms. 279 (ab. 1430), & Harl. Ms. 4016 (ab. 1450), with Extracts from Ashmole Ms. 1429, Laud Ms. 553, & Douce Ms. 55 |
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
Common terms and phrases
Almaundys Almondes bake boile boyle Brawn bray brede broth Canelle Capoun caste per-to caste there-to clene Clowes cofyns colde coloure cours Creme dissħ Douce draw dysshe fayre fayre water fire floure flowre forthe fressħ frye fyre gode grece grynd Gyngere hard hole hony hote in-to late leaf leche lete licour lytil Maces maner morter mylke oper ouer Oyle oynons panne peces peper Pepir Percely pike Porke potage potte pouder pouder Gyngere putte quantite rawe roste saffron Safroun salt sauce serue serue hit sethe sette smal streynour Sugre sugur Take faire temper thereto thorgħ a streynour to-gederys togidre vppe vynegre whan whyte wyne wyth y-now ynowe yolkes zolkys of Eyroun ŝan take ŝanne ŝat ŝen ŝeñ take ŝer-on ŝer-to ŝey ŝin ŝorw a straynoure