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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"

Figee. Nym figes, and boille hem in wyn, and bray hem in a morter with lied bred; tempre hit vp with goud wyn / boille it / do therto good spicere, and hole resons / dresse hit / florisshe it a-boue with pomme-garnetes.


Other versions of this recipe:

A figge (A Noble Boke off Cookry)

Fygeye (Two Fifteenth-Century Cookery-Books)

ffygey (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)