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Cxlv - Blaunche Perreye


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cxlv - Blaunche Perreye. Take Pesyn, and waysshe hem clene, and then take a gode quantyte of fyne leye, and putte it on a potte, and a lytil water ther-to; and whan the ley is sethin hot, caste the Pesyn ther-to, and ther late hem soke a gode whyle; then take a quantyte of wollen clothe, and rubbe hem, and the holys (Note: Hulls, shucks) wyl a-way; thenne take a seve or a wheterydoun, and ley thin pesyn ther-on, and go to the water, and waysshe hem clene a-way the holys, then putte hem in a potte, and they wyl alle to-falle with a lytil boylynge, to pereye, saue the whyte Pepyn is ther-in, and that is a gode sy3th; then Salt hem, and serue hem forth.

autodoc



Other versions of this recipe:

For blaunchyd porray (Liber cure cocorum [Sloane MS 1986])

Blanche porrey (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Give it Forth  

Blaunche Perreye
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/05/harleian-ms-279-ab-1430-cxlv-blaunche.html






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