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Eisands with Otemeale grotes - A Book Of Cookrye (1591)

Harleian MS. 279 (ab 1430) - Revised -Mortrewes - Sweetened Pate of Fish, Pork or Chicken -xliij - Mortrewes of Fysshe. , .xliiij. Mortrewys de Fleyssh, .lxix. Whyte Mortrewes, .Cxx. Whyte Mortrewys of Porke,

Harleian MS. 279 (ab 1430) - .xxxviij. Storion in brothe - Sturgeon in Broth

Harleian MS. 279 (ab 1430) - Roseye - Chicken or Fish in Rose Sauce

The Queen-like Closet (1675) - LXXXVI. To make the best Orange Marmalade. - Orange Marmalade

Harleian MS. 279 (ab 1430) - .xxiij. Nomblys of þe venyson.- Numbles of the Venyson

Harleian MS. 279 (ab 1430) - .Cl. Cawdel out of lente. - Caudel out of Lent

Harleian MS. 279 (ab 1430) - .Cxlviij. Whyte Pesyn in grauey.- White Peas in Gravy

Harleian MS. 279 (ab 1430) - .Cxlv. Blaunche Perreye. - White Pea Soup

Harleian MS. 279 (ab 1430) - For to make Blawnche Perrye - Creamed Leeks with Rice