Nota The Forme of Cury

  1. The page offers recipes for Drepee ("Take blanched Almandes grynde hem and temper hem up with gode broth take Oynouns a grete quantite parboyle hem and frye hem and do þerto. take smale bryddes parboyle hem and do þerto Pellydore and salt. and a lytel grece." and Mawmenee ("Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of Canell. and medle with sum of the wyne an cast to gydre. take pynes with Dates and frye hem a litell in grece oþer in oyle and cast hem to gydre. take clowes an flour of canel hool and cast þerto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt þerto. and lat it seeþ; warly with a slowe fyre and not to thyk, take brawn of Capouns yteysed. oþer of Fesauntes teysed small and cast þerto.").[1])
  2. Ancient Origins menegaskan bahawa ia ditulis pada bulan September 1387.[4]
  3. Sos atau jeli jus daging

Rujukan

WikiPedia: The Forme of Cury http://www.medievalcookery.com/notes/ms7links.html http://www.oldcook.com/en/medieval-cookery_books_e... http://www.pbm.com/~lindahl/foc/ http://www.ancient-origins.net/artifacts-ancient-w... http://www.gutenberg.org/cache/epub/8102/pg8102-im... http://www.gutenberg.org/etext/8102 http://www.library.manchester.ac.uk/inthebigynnyng... http://www.manchester.ac.uk/discover/news/article/... http://www.bl.uk/learning/langlit/texts/cook/medie... http://www.bbc.co.uk/programmes/b00b6vl6/