Egurdouce (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
No edit summary |
|||
| Line 3: | Line 3: | ||
:'''''EGURDOUCE''. XXI.''' |
:'''''EGURDOUCE''. XXI.''' |
||
:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast |
:Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast �erto. and lat it see� with a gode quantite of white grece an serue it forth. |
||
=== Notes === |
=== Notes === |
||
Revision as of 21:45, 6 June 2007
Period Recipe
From the Forme of Cury.
- EGURDOUCE. XXI.
- Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast �erto. and lat it see� with a gode quantite of white grece an serue it forth.
Notes
- Egurdouce. The term expresses piccante dolce, a mixture of sour and sweet; but there is nothing of the former in the composition. Vide Gloss.
