Gowrdes in potage (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
m (correcting typographical error) |
|||
| (2 intermediate revisions by 2 users not shown) | |||
| Line 3: | Line 3: | ||
:'''GOURDES IN POTAGE. VIII.''' |
:'''GOURDES IN POTAGE. VIII.''' |
||
:Take young Gowrdes pare hem and ''kerue'' hem on pecys. cast hem in gode broth, and do |
:Take young Gowrdes pare hem and ''kerue'' hem on pecys. cast hem in gode broth, and do �er to a gode ''pertye'' of Oynouns mynced. take Pork soden. grynd it and alye it �er with and wi� zolkes of ayrenn. do �er to safroun and salt, and messe it forth with powdour douce. |
||
=== Notes === |
=== Notes === |
||
* ''kerve''. Cut. |
* ''kerve''. Cut. |
||
* ''partye''. Party, i.e. quantity. |
* ''partye''. Party, i.e. quantity. |
||
<!-- redaction not yet done |
<!-- redaction not yet done |
||
| Line 22: | Line 23: | ||
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
||
-->For information on the key ingredient see [[gourds]] |
|||
--> |
|||
== External Links == |
|||
Other modern redactions of this recipe are available: |
|||
* [http://cookalong.blogspot.com/2007_11_01_archive.html Cook-a-long November Recipe: Gourdes in Pottage ] |
|||
** 4 different redactions by 3 different cooks, including research on ingredients. |
|||
* [http://www.godecookery.com/goderec/grec25.htm Gourdes in Pottage] |
|||
* [http://www.celtnet.org.uk/recipes/mediaeval/fetch-recipe.php?rid=medi-gourdes-potage Pottage of Squash] |
|||
[[Category:Recipes]][[Category:Forme of Cury]] |
[[Category:Recipes]][[Category:Forme of Cury]] |
||
Latest revision as of 14:32, 29 April 2009
Period Recipe
From the Forme of Cury
- GOURDES IN POTAGE. VIII.
- Take young Gowrdes pare hem and kerue hem on pecys. cast hem in gode broth, and do �er to a gode pertye of Oynouns mynced. take Pork soden. grynd it and alye it �er with and wi� zolkes of ayrenn. do �er to safroun and salt, and messe it forth with powdour douce.
Notes
- kerve. Cut.
- partye. Party, i.e. quantity.
For information on the key ingredient see gourds
External Links
Other modern redactions of this recipe are available:
- Cook-a-long November Recipe: Gourdes in Pottage
- 4 different redactions by 3 different cooks, including research on ingredients.
