The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 118 of 227 (51%)
page 118 of 227 (51%)
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[1] Sachus. I suppose _sacks_.
[2] same fars. viz. as 174. BURSEWS [1]. XX.VIII. XIX. Take Pork, seeþ it and grynde it smale wiþ sodden ayren. do þerto gode powdours and hole spices and salt with sugur. make þerof smale balles, and cast hem in a batour [2] of ayren. & wete hem in flour. and frye hem in grece as frytours [3]. and serue hem forth. [1] Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon. [2] Batour. batter. [3] frytours. fritters. SPYNOCHES [1] YFRYED. XX.IX. Take Spynoches. perboile hem in seþyng water. take hem up and presse . . . out of þe water [2] and hem [3] in two. frye hem in oile clene. & do þerro powdour. & serue forth. [1] Spynoches. Spinage, which we use in the singular. [2] out of the water. dele _of_; or it may mean, _when out of the water_. [3] hem r. _hewe_. BENES YFRYED. XX.IX. I. |
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