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Lxxv - Spyneye

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"

lxxv - Spyneye. Take the Flowtherys of Hawthorun; boyle hem and presse hem, bray hem smal, temper hem vppe wyth Almaunde Milke, and lye it with Abyndoun (Note: Amydon.) and Gratyd brede and flowre of Rys; take Sugre y-now and put ther-to, or Hony in defawte, and colowre it wyth the same that the flowrys ben, and serue forth [correction; sic = f].


Other versions of this recipe:

Spynee (Forme of Cury)

Spynee (Fourme of Curye [Rylands MS 7])

FOR TO MAKE SPINE (Forme of Cury)

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