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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"

ffygey. Take figges, and caste hem in a potte, And cast there-to wyne or Ale, and lete hem boile, And take hem vppe, and bray hem in a morter; And then take brede, and stepe in the same licour, and cast thereto, And drawe hem thorgh a streynour, and caste hit in a faire potte with wyne or ale; and then take figes, and kutte hem smale, pynes, saundres, pouder of peper, a litull saffron and salt, and cast ther-to, and serue hit stonding.


Other versions of this recipe:

A figge (A Noble Boke off Cookry)

Fygeye (Two Fifteenth-Century Cookery-Books)

Figee (Two Fifteenth-Century Cookery-Books)

Fygey (Forme of Cury)

Fygey (Fourme of Curye [Rylands MS 7])

FOR TO MAKE FYGEY (Forme of Cury)

Recipes with similar titles:

Fygey (MS Douce 257)