Tuesday, October 11, 2011

White sauce for capons y-sode

15th century cookbook, Ashmole MS. 1439. sauces

White sauce for capons y-sode

—Take almoundis y-blaunchid, and grynde þem al to douste; tempre it̘ up wiþ verious and poudre of gingere, and melle it̘ forþe.

Modern English

White Sauce for boiled capon

—Take blanched almonds, and grind them all to dust; temper it up with verjuice and powdered ginger, and [“messe”/serve] it forth.

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