Gowrdes in potage (recipe): Difference between revisions
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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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-->For information on the key ingredient see [[gourds]] |
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== External Links == |
== External Links == |
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Other modern redactions of this recipe are available: |
Other modern redactions of this recipe are available: |
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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.
