Tuesday, October 11, 2011

Sauce gingyuer

15th century cookbook, Ashmole MS. 1439. sauces

Sauce gingyuer

—Take white brede, stepe it̘ wiþ vynegre, and draw it .ij. or .iij. tymes þurȝ a straynour; and thanne put þer-to salt [added in different ink. ] poudre gingere, and serue forþe.

Modern English

—Take white bread, steep it with vinegar, and draw it 2 or 3 times through a strainer; and then put therein salt, powder ginger, and serve forth.

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