Antiquitates culinariæ; or curious tracts relating to the culinary affairs of the old English, with a preliminary discourse, notes, and illustrations / By the Reverend Richard Warner.
- Richard Warner
- Date:
- 1791
Licence: Public Domain Mark
Credit: Antiquitates culinariæ; or curious tracts relating to the culinary affairs of the old English, with a preliminary discourse, notes, and illustrations / By the Reverend Richard Warner. Source: Wellcome Collection.
91/216 page 19
![Erbowle5*. — 95* Take bolas (bullace), and fcald hem with wyne, and drawe hem with (/. e. through) a ftynnor (Jirainer). Do hem in a pot. Clarify hony, and do thereto, with powdor-fort, and floer of rys [rice). Salt it and florifti with whyte aneys [anife-feed) and ferve it forth. Refmolle59. — 96. Take almandes blanched, and drawe hem up with water, and alye [mix) it with floer of rys, and do [put) thereto powdor of gynger, fugar, and fait; and loke it be not ftondyng [thick). Mefle it, and ferve it forth. Vyande cypre6o. — 97. Take oot mele (oat-meal) and pyke [pick) out the (tones, and grynde hem fmale, and drawe hem thurgh a ftynnor. Take mede, other [or) wyne, ifonded [mixed) in fugar, and do [put) this thereinne. Do thereto powdor and fait, and alay [mix) it with floer of rys, and loke that it be ftondyng [thick). If thou wilt, on flefshe day, take hennes, and pork yfodde [boiled) and grynde hem fmale, and do thereto, and mefle it forth. Vyand cypre of famon (falmon). — 98. Take almandes and bray hem unblanched. Take cahvar61 famon, and feeth it in lewe water [warm-water), drawe [mix) up thyn [then) almandes with the broth. Pyke [pick) out the bones out of the fyfshe, clene, and grynde it fmale, and caft thy mylk and that togydre and alye [mix) it with floer of rys; do therero powdor-fort, fugar, and fait, and color it with alkenet and loke that hit be not ftondyng [thick) and mefle it forth. Vyannd ryal. — 99. Take wyne greke, other [or) rynyfshe wyne, and hony, clarified therewith. Take floer of rys [rice), powdor of gynger, other of peper and canel, other floer of canel, powdor of clowes, fafron, fugar cypre, mylberyes, other [or) fandres [fandal wood), and medle [mix) alle thife togider. iioile it, and fait it, and loke that it be ftondyng [thick). Compoft62. — 100. Take rote of parfel, pafternak of rafens (qy.), fcrape hem, and waifthe [wajh] hem clene. Take rapes [turneps) and caboches [cabbages) ypared and icorne c3. fake an earthen pane [pan) with clene water, and fet it on the fire. Caft all thife thereinne. Whan they buth [are) boiled, caft thereto peeres [pears) and parboile hem wele. Take thife thynges up, and lat it kele [cool) on a (air cloth. Do thereto fait, whan it is colde, in a veflel. Take vynegar, and powdor, and fafron, and do [put) thereto. And lat alle thife 58 “ Erbowle.” Probably from the bolas or bullace, ufed therein. Pegge. 59 “ Refmolle.” From the rice there ufed. Pegge. 60 “ Vyande cypre.” A dilh that received its name from the ifle of Cyprus. .... 611 “ Calwar.” R. Holme fays, “ calver is a term ufed to a flounder when to be boiled in oil, vinegar, and *' fpices, and to be kept in it.” But in Lancalhire, falmon newly taken, and immediately dreflcd, is called calver falmon, and in Littleton, falar is a young falmon. Pegge. 6z “ Compoft.” A compofition to be always ready at hand. Holme, 3. p. 78. Lei. colledt. VI. p. 5. Pegge. , 6? ic Ypared and icorne.” The firft relates to the rapes, the fecond to the caboches, and means carved, or cut in pieces. Pegge.](https://iiif.wellcomecollection.org/image/b30450603_0091.jp2/full/800%2C/0/default.jpg)
