Douce ame (recipe): Difference between revisions
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:'''''DOUCE AME''. XX.III. III.''' |
:'''''DOUCE AME''. XX.III. III.''' |
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:Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and |
:Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth. |
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=== Notes === |
=== Notes === |
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* ''Douce Ame''. In various MSS, this recipe's name is rendered as Douce iayn, Bouce Jane, Doousiane, and Douce iame (<I>Curye on Inglysch</I>). It may be that a likely reconciliation of these names is "douce jane", which would seem to mean the same as Modern French <I>douce jaune</I>: sweet yellow, referring to the honey and saffron. (In Middle English, <I>i</I> was often used where <I>j</I> would be used in Modern English, so the use of <I>j</I> in one spelling may be more precise, and not in any way at odds with the other spellings.) |
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* ''Douce Ame''. ''Quasi'', a delicious dish. V. Blank Desire in Gloss. Titles of this tissue occur in Apicius. See Humelberg. p. 2. |
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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]]. --> |
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[[Category:Forme of Cury]] |
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Latest revision as of 02:57, 9 August 2013
Period Recipe
From the Forme of Cury.
- DOUCE AME. XX.III. III.
- Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth.
Notes
- Douce Ame. In various MSS, this recipe's name is rendered as Douce iayn, Bouce Jane, Doousiane, and Douce iame (Curye on Inglysch). It may be that a likely reconciliation of these names is "douce jane", which would seem to mean the same as Modern French douce jaune: sweet yellow, referring to the honey and saffron. (In Middle English, i was often used where j would be used in Modern English, so the use of j in one spelling may be more precise, and not in any way at odds with the other spellings.)
