Saturday, February 27, 2010

Gourdes in Potage

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Gourdes in Potage

Take young Gowrdes pare hem and kerue hem on pecys. cast hem in gode broth, and do þer to a gode pertye of Oynouns mynced. take Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. do þer to safroun and salt, and messe it forth with powdour douce.

Modern English

Gourds in Pottage

Take young gourds, pare them and carve them into pieces. Cast them into good broth, and add a good portion of minced onions. Take boiled pork, grind it and combine it with egg yolks. Add to this, saffron and salt and serve it forth with powder douce (sweet spices).

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