Makerounss (recipe) - Revision history

Conrad Leviston: redirect to Forme of Curie recipe

2005-01-02T12:11:45Z

redirect to Forme of Curie recipe

← Older revision		Revision as of 22:11, 2 January 2005
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			#REDIRECT[[Macrows (recipe)]]
	[[category:recipes]]
	* 3-4 lb. freshly home-made, undried [[noodles]] OR 1 lb. dried egg noodles
	* 1 tbs. oil
	* large pinch [[salt]]
	* 2 cups grated [[cheese]]
	* 1 stick [[butter]]

	Macaroni. Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.

	----

	'''Ye olde recipe'''
	Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & [[see�]] it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.

	''Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.''

Tobin at 11:30, 29 August 2003

2003-08-29T11:30:43Z

← Older revision		Revision as of 21:30, 29 August 2003
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			[[category:recipes]]
	* 3-4 lb. freshly home-made, undried [[noodles]] OR 1 lb. dried egg noodles		* 3-4 lb. freshly home-made, undried [[noodles]] OR 1 lb. dried egg noodles
	* 1 tbs. oil		* 1 tbs. oil

Morgant at 19:14, 10 July 2003

2003-07-10T19:14:10Z

← Older revision		Revision as of 05:14, 11 July 2003
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	'''Ye olde recipe'''		'''Ye olde recipe'''
	Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & see� it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.		Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & [[see�]] it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.

	''Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.''		''Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.''

Update at 21:45, 20 June 2003

2003-06-20T21:45:02Z

New page

* 3-4 lb. freshly home-made, undried [[noodles]] OR 1 lb. dried egg noodles
* 1 tbs. oil
* large pinch [[salt]]
* 2 cups grated [[cheese]]
* 1 stick [[butter]]

Macaroni. Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.

----

'''Ye olde recipe'''
Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & see� it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.

''Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.''