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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Cabaches. Take cabaches and cut hom on foure, and mynce onyons therewith, and the white of lekes, and cut hom small, and do all togedur in a potte, and put therto gode broth, and let hit boyle; and colour hit with saffron, and put therto pouder douce, and serve hit forthe.

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Recipes with similar titles:

cabochis (Two Fifteenth-Century Cookery-Books)

Caboches (Ancient Cookery [Arundel 334])