Nysebek (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
(imported recipe, empty redaction is currently hidden.) Â |
m (Fixed a few thorns.) Â |
||
| (One intermediate revision by one other user not shown) | |||
| Line 3: | Line 3: | ||
:'''''NYSEBEK''. XX.VIII. XIII.''' |
:'''''NYSEBEK''. XX.VIII. XIII.''' |
||
:Take |
:Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe ''holke'' in þe bothom, and let it out wiþ þy finger ''queynchche'' in a ''chowfer'' wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c. |
||
=== Notes === |
=== Notes === |
||
| Line 25: | Line 25: | ||
--> |
--> |
||
[[Category:Forme of Cury]] |
|||
Latest revision as of 03:02, 30 January 2013
Period Recipe
From the Forme of Cury.
- NYSEBEK. XX.VIII. XIII.
- Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke in þe bothom, and let it out wiþ þy finger queynchche in a chowfer wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c.
Notes
- Nysebek. Qu.
- holke. Qu. hollow.
- queynchche. an queyntlich', as No. 162.
- Chowfer. chaffing dish, as No. 162.
